Method
1 Combine wine, sugar, cinnamon and cloves in a medium saucepan. Bring to boil, then remove from heat.

2 Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in a pan of simmering water and stir until gelatine is dissolved. Whisk gelatine into hot wine mixture. Add orange juice, whisking until combined. Strain mixture into a large bowl and cool to room temperature.

3 Fold whipped cream into gelatine mixture. Pour into a large serving bowl (14-cup capacity). Refrigerate, covered, overnight or until set.

4 To make cinnamon cream, beat all ingredients in a small bowl with an electric mixer until firm peaks form.

5 Spread cinnamon cream over mousse, then cover and refrigerate for several hours, or until required.

6 Serve mousse decorated with toffeed grapes, orange segments and apple wedges.

Tip: To make toffeed grapes, dissolve 1 cup caster sugar in 1/4 cup cold water in a pan. Boil, uncovered, without stirring, until syrup turns golden brown. Remove and cool for 5 minutes. Thread a grape onto the tip of a wooden skewer, dip in toffee and when a drip forms and hardens, insert the other end of the skewer into half an orange. Repeat with as many grapes as you require.