Panettone Trifle - A Sweet Holiday Dessert

Holiday Sweet Panettone Dessert Layered with Custard Sauce

Dec 22, 2008 Liliana Tommasini

A holiday dessert made with panetonne slices, sprinkled with amaretto, layered with cinnamon scented custard and toasted almonds, topped with sweet whipping cream.

Italian panettone, which originated in Milan, is a sweet yeast bread with added candied fruit and citrus zests made especially to celebrate the holiday season. Good quality panettone imported from Italy can be purchased from Italian bakeries or specialty food stores, or home-made from one of the many Panettone recipes available online.

Panettone can be enjoyed with a glass of Vin Santo or a cup of espresso or cappuccino. Slices of day old panettone can be toasted and spread with jam or preserves or also used in recipes such as Panettone Bread Pudding, Panettone French Toast or Panettone and Chocolate Tiramisu.

Panettone Trifle is another way to use day old slices of panettone. It is a quick and easy dessert to make. Slices of panettone are drizzled with amaretto and layered with vanilla custard and toasted almond slices. Topped with whipping cream and toasted almond slices, it makes a wonderful after dinner or brunch Christmas dessert.

Holiday Panettone Trifle

Ingredients:

• 1 sliced panettone (home-made, machine made or store-bought)
• 1/3 cup amaretto (or liquor of your choice)
• cinnamon scented custard (recipe follows)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 cups toasted sliced almonds

Cinnamon Scented Custard

• ¼ sugar
• 3 tablespoons cornstarch
• 2 cups whole milk
• 3 beaten egg yolks
• 2 teaspoons finely shredded lemon peel
• 1 cinnamon stick
• 2 teaspoons vanilla

How to Make the Cinnamon Scented Custard

1. In a medium saucepan combine the ¼ cup sugar and the 3 tablespoons cornstarch
2. Stir in the milk, egg yolks and lemon peel.
3. Cook and stir over medium heat until mixture thickens and just begins to bubble, around seven to eight minutes.
4. When mixture thickens, it will coat a metal spoon when dipped into the egg mixture.
5. Do not boil
6. Remove from heat, remove cinnamon stick and add the first teaspoon of vanilla.
7. Pour into a bowl and place a piece of plastic film directly onto the custard to prevent skin from forming.
8. Cool custard for at least 30 minutes.

How to Assemble the Panettone Trifle

1. 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.
2. Spoon half of the custard on the panettone slices.
3. Sprinkle toasted almond slices over custard.
4. Arrange slices of panettone (as needed) atop custard.
5. Sprinkle remaining liquor over the panettone slices.
6. Spoon remaining custard over the panettone slices.
7. Whip cream with the 2 tablespoons sugar and remaining teaspoon of vanilla to soft peaks.
8. Spread the cream mixture atop the custard and using a pastry tube, pipe remaining cream around edge of bowl.
9. Chill for at least 4 hours.
10. Sprinkle with remaining sliced toasted almonds.

Berry Trifle also makes an ideal holiday dessert.

The copyright of the article Panettone Trifle - A Sweet Holiday Dessert in Italian Cuisine is owned by Liliana Tommasini. Permission to republish Panettone Trifle - A Sweet Holiday Dessert in print or online must be granted by the author in writing.

Panettone

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