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
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.
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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


  • 1
    Combine 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.
  • 2
    Transfer 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.
  • 3
    After jelly has set, it's time to assemble. Place panettone pieces in a medium bowl. Sprinkle with sherry; toss to coat.
  • 4
    Beat 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.
  • 5
    Serve the trifle topped with he remaining custard mixture, blackberries, strawberries and orange zest. Dust with the extra icing sugar.


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.

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