Panettone trifle

Panettone trifle

  • 30 mins preparation
  • Serves 6
  • Print


Panettone trifle
  • 2 eggs, separated
  • 1 cup (250g) mascarpone
  • 1/4 cup (60ml) coffee liqueur
  • 1/4 cup (55g) caster sugar
  • 1/3 cup (80ml) strong coffee
  • 2 tablespoon marsala
  • 200 gram panettone
  • 1/2 cup (40g) flaked almonds, toasted
  • 240 gram fresh raspberries
  • icing sugar, to serve


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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