Panettone Trifle
A Christmas dish to impress.
This layered trifle serves a large group of 10 people and will have all the guests chatting. The Blackcurrant jelly is great alone with ice-cream as well!
Whipped cream:
200mL Thickened Cream
1 tsp vanilla extract
2 tbsp sugar
Mascarpone Mixture:
250g mascarpone
150mL cream
2 tbsp sugar
3 tbsp Sherry
Zest of 1 orange
1 Panettone, cut 1.5cm slices
4 tbsp Pukara Estate Vanilla and Cinnamon Balsamic
Jelly:
200g mixed frozen berries
1/4 cup Pukara Estate Blackcurrant Balsamic
2 tbsp gelatin
3 tbsp sugar
Custard:
400mL Cream
1 vanilla pod, scrapped
2 tbsp Sugar
4 eggs, yolks only.
2 eggs
To make jelly: combine 2 cups of water, gelatin and sugar, bring to the boil, stir until dissolved, set aside to cool. Evenly spread berries over lamington tin, cover with Blackcurrant Balsamic. Pour over gelatin syrup, cool; place in the fridge until firm.
To make custard: Add cream, sugar, vanilla, eggs and egg yolks to a saucepan. Continuously stir until custard has reached desired thickness. Cool completely.
Whip thickened cream, vanilla and sugar in a large bowl.
In a separate bowl add all mascarpone mixture ingredients and whip until soft.
To assemble, place a layer of Panettone slices around a glass bowl. Evenly coat slices with Vanilla and Cinnamon Balsamic. Cover with Mascarpone mix, add a layer of jelly, cover with custard and then top with whipped cream. Refrigerate until needed. Decorate with favourite berries and serve.