Method

• 1.
  To make the jelly, place ½ cup (125ml) water in a bowl and sprinkle over gelatine. Set aside for 2 minutes, or until firm. Add cranberry juice to a medium saucepan over high heat and bring to the boil. Reduce heat to low and stir through gelatine mixture until dissolved. Remove from heat and set aside for 15 minutes.
• 2.
  Add half the torn babka to the trifle bowl. Drizzle over the Drambuie. Carefully pour jelly mixture over babka. Refrigerate for 4-6 hours, until set.
• 3.
  To make the orange syrup, thickly peel one of the oranges, reserving skin. With a small sharp knife, remove and discard pith. Add peel to a medium saucepan with sugar, vanilla, 2 tbs of Drambuie and ½ cup (125ml) water. Heat over low heat, stirring, until sugar has dissolved. Increase heat to medium-high and simmer for 15-18 minutes, until syrup has reduced by one third. Set aside for 5 minutes. Remove peel and thinly slice. Reserve peel for garnish.
• 4.
  Meanwhile, peel remaining oranges and cut into 5mm-thick slices (discard remaining peels, or save for another use). Add slices to a bowl and pour over the remaining Drambuie. Once syrup has cooled slightly, pour mixture over the orange slices. Chill in fridge until ready to use.
• 5.
  To make the candied almonds, preheat oven to 180°C/160°C fan-forced and line a large baking tray with baking paper.
• 6.
  Add sugar, 2 tbs water, cinnamon and a pinch of salt flakes to a medium saucepan over low heat and stir until sugar has dissolved. Simmer for 3 minutes to reduce slightly. Remove from heat, fold through almonds, then spread almonds out in a single layer on prepared tray. Bake for 20 minutes, or until golden. Set aside to cool, then break into clusters. Store in an airtight container until ready to use.
• 7.
  To make the mascarpone cream, in a stand mixer fitted with the whisk attachment, whisk all ingredients on medium-low speed for 2-3 minutes, until soft peaks form.
• 8.
  To assemble, dollop half the mascarpone mixture over jelly. Top with remaining babka, drizzle over a little of the orange Drambuie syrup, add almond clusters and orange slices. Continue to layer, ending with orange slices. Top with the candied peel and drizzle with remaining orange Drambuie syrup. Serve immediately.