This trifle is layered with sweet panettone fruit bread, sparkling shiraz wine, fresh berries and a rich vanilla custard to create the tastiest (and prettiest) Christmas dessert you'll ever make.
Looking for more Christmas trifle recipes?
Panettone trifle with sparkling shiraz and berries
Take your trifle to the next level.
- 35 mins preparation
- 5 mins cooking
- 2 hrs marinating
- Serves 10
Print
Ingredients
Panettone trifle with sparkling shiraz and berries
- 750 millilitre bottle of sparkling shiraz
- 2/3 cup (150g) caster sugar
- 1 1/2 tablespoon gelatine powder
- 500 gram small strawberries, halved
- 250 gram blackberries
- 300 gram panettone, cut into 3cm cubes
- 1/4 cup (60ml) sweet sherry
- 600 millilitre thickened cream
- 2 tablespoon icing sugar, sifted, plus extra, to serve
- 3 cup (750ml) vanilla bean custard (see tips)
- 2 tablespoon orange zest
Method
- 1Combine 1 cup (250ml) of the sparkling shiraz and sugar in a small saucepan. Gradually sprinkle over gelatine powder, allowing it to become wet before adding more; stir to combine.
- 2Transfer to medium heat; stir until gelatine has dissolved. Remove from heat; add remaining shiraz. Transfer to trifle bowl; add half the strawberries and blackberries. Chill for 2 hours or until set.
- 3After jelly has set, it's time to assemble. Place panettone pieces in a medium bowl. Sprinkle with sherry; toss to coat.
- 4Beat thickened cream and icing sugar until firm peaks form; fold in custard. Spoon two-thirds of the custard mixture over jelly, then arrange sherry-soaked panettone cubes around the edge.
- 5Serve the trifle topped with he remaining custard mixture, blackberries, strawberries and orange zest. Dust with the extra icing sugar.
Notes
Not suitable to freeze or microwave. You can use orange-flavoured liqueur instead of the sherry, if you prefer. The trifle can be made one day ahead up to the end of Step 3; store, covered in the fridge.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
