Barefoot Mulled Wine Trifle Recipe

Mulled Wine Trifle

Christmas isn’t Christmas without trifle. But have you ever had Barefoot Mulled Wine Trifle? Give this a try at your Christmas get-together - we promise you won't be disappointed! Makes 4


  • 500ml Barefoot Merlot
  • 250ml cranberry juice
  • 2x cinnamon stick
  • 4x star anise
  • 2x slices of fresh orange
  • Handful of cloves
  • 2x 12g sachets gelatine powder
  • 500g ready-made custard
  • 6x mini Swiss rolls, cut into thin slices
  • 300ml whipping cream
  • Ground cinnamon for decoration (optional)


  1. Put the wine, cranberry juice, cinnamon sticks, star anise and cloves in a saucepan and gently heat until steaming hot but not boiling.
  2. Strain through a sieve into a jug to remove the mulled spices and any remnants.
  3. Add gelatine powder to the mulled wine mixture and stir quickly for 1-2 mins until the gelatine has thoroughly dissolved. Scrape sides of the jug to make sure all the gelatine is fully incorporated.
  4. Pour into your wine glasses until 1/3 full and put in the fridge for 4-6 hours until the jelly has completely set.
  5. Once the jelly has set, arrange the swiss roll slices around the edge of the glass so the swirl can be seen from the outside.
  6. Spoon custard into the middle so it comes to the top of the swiss roll slices.
  7. Whip the cream to a thick, dollop consistency and spoon on top of the custard.
  8. Sprinkle ground cinnamon on top and enjoy!