Mulled Wine Jelly Trifles
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.
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; discard the spices.
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.
To serve, top each trifle with custard. Whip cream until just peaking and spoon on top. Dust with cinnamon and decorate with reserved mandarins.