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Christmas Panettone Trifle
Serves8
Cooking time
30m
Elevate your Christmas dessert with our delectable Christmas Panettone Trifle. This elegant treat combines layers of caramelized panettone, fresh Driscoll's berries, and a luscious vanilla cream. With the delightful addition of raspberry jelly, it's the perfect holiday showstopper. Whether you make it ahead or serve it right away, this trifle is a sweet, festive delight that will leave your guests craving for more.
Ingredients
85gpacket raspberry jelly
500gpanettone, crusts trimmed and cut into 2.5cm pieces
1/3 cup(75g) brown sugar
50gunsalted butter, melted
250gpunnet Driscoll's strawberries, hulled and halved
125gpunnet Driscoll's raspberries
170gpunnet Driscoll's blueberries
Vanilla cream
250gblock cream cheese, softened
1/3 cup(55g) icing sugar mixture
1 cup(250ml) thickened or whipping cream (35% fat)
1 tspvanilla bean paste
Method
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Jelly
Make the jelly according to packet directions, pour into a shallow dish and chill until set.
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Preheat
Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
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Panettone
Gently toss the panettone, half of the sugar (save the remainder for the berries) and butter together in a large bowl then spread over the prepared tray in a single layer. Bake for 8-10 minutes, turning after 5 minutes or until caramelised and lightly browned around the edges. Remove from the oven and set aside to cool.
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Berry mixture
Place the strawberries, raspberries and the remaining sugar in a bowl and mix well. Set aside for 20 minutes, stirring occasionally. Stir in the blueberries.
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Cream
For the cream, beat the cream cheese, icing sugar, cream and vanilla with an electric mixer until smooth and thick.
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Assembling
Scatter half of the panettone over the base of a 2.5L serving bowl. Dollop with half of the vanilla cream, all of the jelly and half of the berry mixture. Then layer with the remaining panettone (save some to crumble over the top if you like), vanilla cream and berries. Sprinkle with the reserved crumbled panettone. Refrigerate until required. May be made up to a day in advance.
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Handy hint
To keep it simpler, use purchased double-thick custard instead of the vanilla cream
