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    Panettone trifle

    Put a twist on the traditional trifle, by adding some of your leftover panettone to the mix.

    Serves 6 - 8

    • 450g panettone, cut into bite-sized cubes
    • 825g canned sliced peaches
    • 250g strawberries, sliced
    • 250g raspberries
    • 1 kg vanilla custard
    • 1 cup thickened cream
    • 1/4 cup brandy or Cointreau
    • 1/3 cup toasted flaked almonds

    1. Drain canned peaches and set aside 1/3 cup of the juice.
    2. Combine the reserved juice and brandy in a large jug.
    3. Lay the panettone into a 2.5 litre serving dish and pour over the brandy mixture.
    4. Top with the peach slices and strawberries.
    5. Cover with the vanilla custard.
    6. Cover and refrigerate for at least 3-4 hours.
    7. Whisk cream in a large bowl until firm.
    8. Spoon cream over the trifle mixture and sprinkle with almonds and raspberries.
    9. Serve cold.