Panettone trifle

Panettone trifle



1.Combine egg yolks, mascarpone, liqueur and sugar in a large bowl.
2.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Lightly fold into mascarpone mixture until combined.
3.Combine coffee and marsala in a bowl.
4.Spoon one-third of mascarpone mixture over base of a 2-litre (8-cup) serving bowl or dish.
5.Tear half the panettone into bite-sized pieces; dip briefly into coffee mixture. Place over mascarpone mixture in dish. Repeat layers, ending with a mascarpone layer. Cover; refrigerate at least 3 hours or overnight.
6.Spoon into serving bowls; top with almonds and raspberries. Dust with sifted icing sugar.

Panettone is a type of sweet bread loaf, originally from Milan, that is usually enjoyed during the festive season.


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