Name: Panettone trifle
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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