panettone trifle

panettone trifle
  • 2h-3h

    min prep time
  • 6-8



  • 1kg mixed frozen berries, defrosted
  • 100ml water
  • 1/2 cup sugar
  • 5 eggs
  • 7 tbsp sugar
  • 2 vanilla pods or 1 tbsp. vanilla extract
  • 500g Stefano Faita traditional panettone, preferably a bit stale, cut into slices
  • 500g mascarpone
  • Large handful amaretti biscuits
  • Sugar to iced


  1. Put the berries in a large heatproof bowl. Warm 100ml water and the 100g sugar in a pan until the sugar has melted, then turn up the heat and bubble to form a thick syrup (about 15 minutes). Pour it over the berries and set aside until it’s cold.
  2. For the cream, separate egg whites from yolks. Whisk egg whites in a ceramic bowl until stiff peaks form. In a separate bowl, whisk egg yolks and sugar thoroughly until combined. Add mascarpone and continue to whisk. Gently fold in the eggs whites with a metal spoon.
  3. Cut the panettone into thick slices over the width to have panettone rings. Put a first slice in the bottom of the bagatelle bowl, spread the mascarpone cream and then the fruits. Repeat these steps 3-4 times and leave in the fridge for 2-3 hours. Take the bagatelle dish out of the refrigerator. Crumble amaretti biscuits on top and sprinkle with powdered sugar.

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