Panettone Trifle Recipes

Steps:

• To make the trifle: Using an electric mixer, beat the mascarpone, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
• Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the coffee liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. (The trifles can be prepared 1 day ahead, covered and refrigerated. Let come to room temperature before serving.)
• To serve, sprinkle with the chocolate shavings. Serve immediately.

Steps:

• Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
• Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
• Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
• Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.

Steps:

• For the orange rum mousse: Combine the eggs, yolks, granulated sugar, orange zest, ginger and salt in a medium saucepan. Whisk until light and smooth. Whisk in the orange juice, lemon juice and butter over medium-low heat. Whisk constantly until the butter melts. Continue to whisk until the mixture thickens, 5 to 6 minutes. Strain through a fine mesh sieve into a large bowl. Cover the surface with plastic wrap and refrigerate until chilled, about 2 hours.
• For the panettone: Preheat the oven to 325 degrees F. Spread the panettone cubes on a baking sheet and bake until lightly toasted but still soft inside, 8 to 10 minutes. Let cool.
• Once the orange mixture is chilled, whip the cream with an electric hand mixer in a large bowl. Add the confectioners' sugar and whisk on high speed to soft peaks. Add the spiced rum and vanilla and mix just to combine.
• Add about 1/3 of the cream to the chilled orange mixture and stir in to lighten it. Add the remaining cream and gently fold it in.
• To assemble the trifle: Spread a third of the panettone cubes in the bottom of a trifle dish. Top with half of the strawberries, facing them outwards against the glass of the trifle dish. Spread a third of the cream mixture over top. Top with another third of the panettone cubes and the remaining strawberries. Spread with another third of the cream. Top with the final layer of panettone. Spread with the remaining cream and smooth the top. Refrigerate until well chilled, at least 3 hours or overnight.

Steps:

• How to Make the Cinnamon Scented Custard; In a medium saucepan combine the ¼ cup sugar and the 3 tablespoons cornstarch. Stir in the milk, egg yolks and lemon peel.
• Cook and stir over medium heat until mixture thickens and just begins to bubble, around seven to eight minutes. When mixture thickens, it will coat a metal spoon when dipped into the egg mixture.
• Do not boil. Remove from heat, remove cinnamon stick and add the first teaspoon of vanilla.
• Pour into a bowl and place a piece of plastic film directly onto the custard to prevent skin from forming. Cool custard for at least 30 minutes.
• How to Assemble the Panettone Trifle: In a 1 ½ quart serving bowl arrange slices of panettone (cut to fit the bowl) at bottom of serving bowl. Sprinkle with half of the amaretto. Spoon half of the custard on the panettone slices.
• Sprinkle toasted almond slices over custard. Arrange slices of panettone (as needed) atop custard. Sprinkle remaining liquor over the panettone slices. Spoon remaining custard over the panettone slices.
• Whip cream with the 2 tablespoons sugar and remaining teaspoon of vanilla to soft peaks. Spread the cream mixture atop the custard and using a pastry tube, pipe remaining cream around edge of bowl.
• Chill for at least 4 hours. Sprinkle with remaining sliced toasted almonds.