Sunday, 18 December 2016

Panettone Berries and Port Trifle

A yummy quick and easy trifle that you can have anytime of the year, Not one for the kiddies though. I don't have a trifle dish but if you do by all means do a few layers of this and either add a custard layer or jelly layer. If you don't want alcohol you could use coffee instead this is simple takes no time to make and is always a hit.

What you need:

1x Panettone
250g of Mascarpone
250g of spreadable cream cheese
250g of thickened cream
1 1/2 cups of tawny port
Strawberry or blackberry jam
Frozen mixed berries
Small dark chocolate bits for decorating and melting
Icing sugar for dusting
1 teaspoon of vanilla paste
3 tablespoons on caster sugar (optional for your cream mixture) I left it out.

What to do: 

1. Cut the base off the Panettone and line the bottom of your bowl with it (and up the sides if you like).
2. with a pastry brush cover the Panettone with the port, it will soak it pretty quick, just be careful not to soak it to much you want it wet but not soggy,
3. then put a thin layer of the jam over the Panettone
4.Place a  scattered layer of frozen berries over the jam.
5.In a large bowl using an electric beater on a lower speed beat the cream cheese, mascarpone, and vanilla paste (and optional caster sugar if your adding it) until smooth and combined. Add the thickened cream and beat some more until it thickens, be careful not to over beat the mixture.then layer this on top of the layered berries.
6. Melt some of the dark chocolate bits (I use a double saucepan to do this), then drizzle on top of the cream layer, with the back of a spoon I make a disc layer in the centre to place the added berries on top
7. Add a handful of berries and place on the centre chocolate disc, sprinkle with more chocolate bits or grated chocolate, dust with a little icing sugar and pop in the fridge for a few hours.
Panettone Berries and Port Trifle 

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