Directions

1. Drain mandarin syrup from tin into a small saucepan. Add sugar and spices. Heat gently until sugar dissolves, bring to the boil and simmer gently for 3 minutes. Set aside.

2. Meanwhile, soak gelatine sheets in cold water for 5 minutes. Drain well and add to hot syrup. Stir until dissolved then mix in wine. Leave to cool and discard the spices.

3. Reserving a few mandarins for decoration, layer remainder with cake in 4 tall sundae or coffee glasses and gently pour over the cold jelly mix. Chill for 2 hours or until ready to serve.

4. To serve, top each trifle with custard. Whip cream until just peaking and spoon on top. Dust with cinnamon and decorate with reserved mandarins.