Mulled Wine and Pear Trifle
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  • Prep time 45 '
  • Total time 195 '


  • 500 ml red wine
  • 1 orange studded with cloves
  • 200 g caster sugar
  • 1 orange studded with cloves
  • 2 star anise
  • 2 cinnamon sticks
  • 4 pears
  • 10 leaves gelatine
  • 0.5 jam Swiss roll cake
  • Custard:
  • 500 ml milk
  • 80 g egg yolks (pasteurised)
  • 200 g caster sugar
  • 1 tbsp com flour
  • 150 ml whipping cream (semi whipped)
  • Cream:
  • 200 g Philadelphia Light
  • 200 g double cream
  • 1 vanilla pod scrapped out
  • dark chocolate to garnish


  • To Make the Mulled Wine :- Boil the wine, orange juice, caster sugar, spices and orange studded with cloves. Leave to cool and readjust the sweetness.
  • Peal and core the pears. Boil the mulled wine, once boiled add the pears and cover with a cartouse, simmer gently until just soft. Remove from heat and cool . Dice pears into 1/2 cm cubes. Drain pears from mulled wine and heat a small amount of the mulled wine and dissolve the geleatine into it. Return to remaining wine and mix.
  • Slice the jam Swiss roll, dice into 1/2 cm cubes and divide between the glasses. Divide the diced pears between the glasses pressing down to avoid air pockets. Just cover with mulled wine jelly making sure the jelly gets right to the bottom. Leave to set and top up with more jelly if require.
  • To Make the Custard :- Boil the milk and half the sugar. Mix the egg yolks and remaining sugar add in the corn flour. When the milk has boiled pour half onto the egg yolk mixture and whisk. Keep the other half boiling. Return all to the pan and whisk until reboils cook out for 2-3 minutes. be careful not to burn. Pour out into a container and cool down. Once cooled whisk on a machine to loosen up and add in semi whipped cream. Just enough to lighten the texture slightly.
  • Put on top of the set mulled wine jelly.
  • Cream :- Whisk the cream, Philadelphia and the vanilla until soft peaks form. Pipe bulbs of cream on top of the custard in the glasses. Garnish with finely grated dark chocolate.


Nutritional Information

Typical values Per recipe
Energy 20536.0 kj
Energy 4904.0 kcal
Fat 232.0 g
Carb 592.8 g
Protein 68.8 g