Mulled Wine Marsala Cream & Plum Trifle

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For the jelly

1.5L water

500ml red wine

3 star anise

1 orange, zested in strips

3 cinnamon sticks

10 whole cloves

350g sugar

60ml blackcurrant syrup

1 lemon juice and zest

38g gelatine sheets

About 6 plums finely sliced

Combine all ingredients except the gelatine and plums in a saucepan. Simmer for a few minutes and set aside to cool. You can do this a day ahead to allow the flavour to develop. Soak the gelatine sheets in cold water for about 10 minutes until the hydrate. Squeeze out excess water. Strain the red wine liquid and then heat a small amount and dissolve the gelatine in the warmed liquid. Combine all the liquid and pour into the base of a trifle bowl. Add the sliced plums and place in the fridge to set for several hours or overnight.

For the pastry cream

600ml milk

5 egg yolks

100g sugar

50g cornflour

1 vanilla bean scraped

60-70ml marsala (or more to taste)

2-300ml whipped cream

Combine the egg yolks, sugar, cornflour and a little milk and mix to a smooth paste. Heat the milk and vanilla bean until it just comes to the boil. Turn the heat down, add the egg mix and whisk constantly until the mixture thickens. Add the marsala and then spoon into a container and allow to cool completely. When ready to use fold in the whipped cream.

To assemble

1 plum, finely sliced

2-300g sliced panettone or sponge cake

Place a thick layer of marsala cream on the set jelly layer. Then arrange slices of panettone in a concentric circle on top. Spoon over more cream in the centre of the circle and top with sliced plums

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