A wonderful way to celebrate Christmas using Panettone to make this stunning trifle with chocolate and berries.
Ingredients
450g panettone, crust trimmed and cut into 3cm cubes
100ml Tia Maria or similar liqueur
300g Creative Gourmet frozen Blueberries
500g Creative Gourmet frozen Raspberries
250g cream cheese, at room temperature
2 cups double thick vanilla custard
1/3 cup plus 1 tablespoon icing sugar
Chocolate curls or coarsely grated dark chocolate, to serve
Method
Place panettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbs icing sugar and stir until well mixed. Set aside
Meanwhile, place cream cheese in a medium bowl. Using electric hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth
To assemble trifle, arrange half the soaked panettone into the base of a 10 to 12-cup trifle bowl or dish Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries.
Cover with plastic and refrigerate for 4-5 hours
To serve, top trifle with chocolate curls or grated dark chocolate and serve
Tips & Hints
Panettone is Italian spiced yeast bread containing sultanas and candied peel. Sold in dome-shaped boxes, it's available in supermarkets. Use light cream cheese, reduced fat custard and Sponge finger Savoiardi biscuits in place of panettone for a lighter alternative.
If you don't have a trifle bowl, you can use a salad bowl, or even a glass flower vase
The trifle can be made the day before and chilled overnight, but the longer it's stored, the more the berries 'seep' their natural rosy-pink juices.
Slice and toast leftover panettone and serve for breakfast
