Mulled wine trifle

Begin by making the savoie sponge. Preheat an oven to 210°C/190°C fan/gas mark 7. Beat together the eggs, lemon zest and caster sugar in a heatproof bowl, then place over a pan of simmering water (ensuring the base of the bowl does not touch the water). Continue to whisk until the mixture reaches 40°C and thickens

Gently fold in the flour, then add a little of the mixture to the melted butter and stir to combine. Add this butter mixture back into the bowl, then fold in gently

Pour the cake mixture into a 24x33x1.5cm baking tray lined with baking paper and bake for 20 minutes or until light golden. Remove the cake from the tray and leave to cool, then place in the fridge or freezer for 30 minutes to firm up

Cut the sponge into 6 discs approximately 6cm in diameter – they should be no more than 1cm thick

To poach the blackberries, place all the ingredients (except the blackberries) into a saucepan and bring to the boil. Place the blackberries in a heatproof bowl and pour the poaching liquor over them. Leave to cool

To make the mulled wine jelly, soak the gelatine leaves in cold water while you bring the mulled wine to the boil. Once boiling, remove from the heat and squeeze the gelatine leaves to remove any excess moisture, then whisk the gelatine into the mulled wine. Add the blackberry puree, stir, then pass through a fine sieve into a suitable container. Lower the container into a bowl of iced water to chill quickly – once the mixture begins to thicken, set aside

To make the vanilla Chantilly, place all the ingredients (reserve the vanilla pod for another recipe) into a round-bottomed bowl and whisk until the cream reaches medium ribbon stage. Set aside in the fridge until ready to serve

Once all these elements of the trifle have been made, start to assemble the trifles. Take 6 straight-sided glasses, measuring 10cm high and 6.5cm in diameter, and place 16 poached blackberry halves into the base of each. Top with 75g of the mulled wine jelly

Place a sponge disc on top of the jelly in each glass, ensuring it is flat and completely covering the jelly. Make sure they have all cooled and set before making the trifle anglaise

For the trifle anglaise, pour the double cream and milk into a pan and add the orange peel. Gently bring to the boil. Meanwhile, whisk together the egg yolks and caster sugar until smooth. Once the cream is boiling, pour half of it over the egg yolks and whisk vigorously to temper the eggs. Lower the heat, then pour the egg mixture back into the pan to combine. Use a spatula and move it in a figure of eight motion constantly, until the mixture reaches 86°C

Remove the anglaise from the heat and pass through a fine sieve

Pour 55g of the hot fresh custard on top of the sponge, then place in the fridge to set for at least 1.5 hours

Finish the trifles with approx. 15g of the Chantilly, then sprinkle with cinnamon powder