Cherry berry panettone trifle
Time: 30 mins plus chilling Serves: 8 – 10
• 600ml thickened cream, lightly whipped
• 50g icing sugar, plus extra to decorate
• 500g mascarpone
• 750g panettone
• 6 cups pitted and halved cherries, plus extra to decorate
• Mixed berries( blueberries, raspberries and blackberries), to decorate
THICK CUSTARD
• 300ml milk
• 300ml thickened cream
• 6 egg yolks
• 2 tbs corn starch
• 1 tsp vanilla bean paste
• 80g caster sugar
1. For the custard, place the milk and cream in a medium saucepan over medium heat and carefully bring to a simmer. Whisk the egg yolks, corn starch, vanilla and sugar together in a heatproof bowl. When the milk and cream mixture is hot, whisk it into the egg yolk mixture, then strain it back into the saucepan. Place the saucepan back over low heat and stir with a spatula until the mixture coats the spatula. Transfer to a bowl and place some plastic wrap directly onto the surface of the custard. Refrigerate until completely cold and thickened.
Chiostro di Saronno Panettone Classic In Tin 1kg Item 92437
2. Whisk the cream and icing sugar together to form soft peaks. Add the mascarpone and whip until combined.
3. Cut the panettone into cubes and arrange a layer in the base of a trifle dish. Top with a layer of cherries, then a layer of custard. Then another layer of panettone, then cherries, then the mascarpone cream. You can add extra layers if you wish. Refrigerate to set, then finish with berries and extra cherries and dust with a little icing sugar to serve.
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