Mulled cider trifle
- December 2018
- Serves 12
- Hands-on time 45 min, simmering time 1 hour, plus setting and chilling
When two festive favourites combine, you get this beautiful trifle made with apples in mulled cider and a syllabub topping.
- 42g (25g saturated)
- 54.6g (42g sugars)
- 175g pack trifle sponge fingers
- 400g ready-made madeira sponge cake, cut into fingers
4 fine leaf gelatine sheets (we used Costa)
For the apples in mulled cider
- 6 small eating apples, peeled, cored and cut into wedges
- 1 litre dry cider
- 4 tbsp soft brown sugar
- Pared zest and juice ½ unwaxed lemon
- Pared zest and juice 1 orange
- 1 vanilla pod, split lengthways
- 1 cinnamon stick
- 4 cloves
- 1 star anise
For the custard
- 350ml double cream
- 350ml whole milk
- 1 vanilla pod, split lengthways
- 4 medium free-range egg yolks
- 2 tbsp cornflour
- 75g caster sugar
For the syllabub topping
- Finely grated zest and juice1 unwaxed lemon
- 100ml of the mulled cider (see step 2)
- 60g caster sugar
- 400ml double cream to decorate
- Dried apple slices
- Zest ½ unwaxed lemon
- Sprinkling ground cinnamon
You’ll also need…
- Large deep trifle dish
- For the mulled apples, put the apple wedges in a large pan with the remaining mulled cider ingredients. Bring to a simmer, then turn down the heat and gently poach the apples for 1 hour until just tender. They should retain a slight crunch, which will add texture to the trifle. Set aside to cool.
- Arrange the sponge fingers and cake fingers in the base of the trifle dish. Strain the cooled mulled cider into a measuring jug, put the apples to
one side and discard the flavourings. Measure 100ml of the mulled cider and set aside for the syllabub, then measure out 500ml of the remaining mulled cider (discard – or drink! – any leftovers). Soak the gelatine in a bowl of cold water for 5 minutes. Pour 200ml of the mulled cider into a small pan and heat gently until steaming hot, then take off the heat. Once the gelatine has softened, squeeze out each sheet and whisk into the hot mulled cider to dissolve. Mix the 300ml mulled cider and 200ml hot mulled cider/gelatine mixture, then pour over the cake and sponge fingers in the trifle dish. Chill until set.
- Meanwhile, make the custard. Put the cream and milk in a heavy-based saucepan. Scrape the vanilla seeds from the pod and add to the pan with the pod. In a bowl, whisk together the egg yolks, cornflour and sugar. Bring the cream to a gentle simmer, then pour, with the vanilla pod, onto the egg mix, whisking constantly to prevent curdling. Return to the pan and stir over a low heat until thickened – the custard should thickly coat the back of a spoon. Discard the vanilla pod, then leave to cool.
- Spoon the mulled apples into the trifle dish over the jelly-soaked cake, then spoon over the cooled custard. Chill with a piece of cling film touching the surface of the custard to stop a skin forming (see Make Ahead).
- Once ready to serve, make the syllabub. In a large mixing bowl, whisk the lemon zest and juice with the reserved 100ml cooled mulled cider. Whisk in the caster sugar, then add the cream and whisk until the mixture just holds its shape. If it gets too thick, it will be hard to spread. Spoon on top of the custard and decorate with dried apple slices, lemon zest and cinnamon (see tips below).
Buy dried apple slices from supermarkets or make them yourself: thinly slice
an eating apple, arrange on a baking sheet and bake in a low oven for 1 hour or until dried and crisp.
Prepare to the end of step 4 up to 24 hours ahead, then chill until ready to finish.
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