Panettone Cake Trifle is a decadent, layered dessert that transforms the classic Italian holiday bread into a festive, creamy treat perfect for any celebration. This dessert combines the rich, fluffy texture of panettone with luscious layers of custard, whipped cream, and fresh fruits or chocolate, creating a harmonious blend of flavors and textures that delight the palate. Traditionally enjoyed during Christmas and New Year in Italy, panettone’s fragrant citrus and candied fruit notes make it an ideal base for a trifle, a dessert known for its elegant presentation and indulgent layers. By soaking the panettone in a flavorful syrup or liqueur and alternating it with creamy components, this trifle offers a fresh and approachable way to enjoy a beloved Italian classic.
The History of Panettone Cake Trifle
While panettone itself is a centuries-old Italian sweet bread originating from Milan, the trifle as a dessert has British roots dating back to the 16th century. The concept of layering sponge or bread with custards, creams, and fruits evolved into the beloved trifle. Italian culinary creativity fused these traditions, giving rise to the Panettone Cake Trifle—a modern adaptation that utilizes panettone’s unique texture and flavors. This fusion dessert has gained popularity especially during the holiday season, as it cleverly repurposes leftover panettone or elevates freshly purchased loaves into an elegant, crowd-pleasing dessert. Its layered nature reflects the Italian appreciation for both simplicity and sophistication in desserts.
Ingredients Breakdown
- Panettone: Sliced into cubes or chunks, this sweet bread with citrus peel and candied fruits forms the base of the trifle.
- Syrup or Liqueur: A soak made from orange juice, simple syrup, or liqueurs like Marsala or Amaretto that moistens the bread and adds depth of flavor.
- Custard: A rich, creamy pastry cream or vanilla custard that provides smoothness and balance.
- Whipped Cream: Lightly sweetened and whipped to soft peaks, adding airiness and contrast to the denser layers.
- Fruit: Fresh berries, citrus segments, or stone fruits that add freshness and vibrant color.
- Extras: Optional layers like chocolate shavings, toasted nuts, or drizzles of chocolate or caramel sauce for added texture and richness.
Step-by-Step Recipe
- Prepare your custard or pastry cream ahead and let it chill. Whip the cream until soft peaks form.
- Cut the panettone into bite-sized cubes. If desired, soak them briefly in a mixture of orange juice and simple syrup or your chosen liqueur to moisten.
- In a clear glass trifle bowl or individual serving glasses, begin layering: start with a layer of soaked panettone cubes, then spread a layer of custard, followed by a layer of whipped cream, and scatter some fresh fruit.
- Repeat the layers until the bowl or glasses are filled, ending with a whipped cream layer on top.
- Garnish with additional fresh fruits, chocolate shavings, or toasted nuts.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips for the Perfect Panettone Cake Trifle
Use high-quality panettone with ample candied fruit and a tender crumb for the best flavor. Don’t oversoak the bread, as it should be moist but not soggy. Chill the custard and whipped cream well before layering for a firmer texture. Layer thoughtfully to create visually appealing contrasts of color and texture. Customize the syrup or soak to complement your fruit choices and enhance the panettone’s natural citrus notes.
Variations and Customizations
Try different liqueurs such as limoncello, Grand Marnier, or rum to change the flavor profile. Substitute custard with mascarpone cream or Greek yogurt for a tangier filling. Add layers of chocolate mousse or pudding for an extra indulgent touch. Incorporate seasonal fruits like pomegranate seeds in winter or peaches and nectarines in summer. For a dairy-free version, use coconut cream and dairy-free custard alternatives.
Health Considerations and Nutritional Value
Panettone trifle is a rich dessert that contains sugar, fats, and dairy, making it a treat best enjoyed in moderation. The inclusion of fresh fruits adds vitamins and fiber, balancing some of the sweetness. Using homemade or low-sugar custard and limiting added syrups can reduce the calorie content. For those with dietary restrictions, dairy-free and gluten-free panettone options are available, and substitutions can be made to suit various needs.
FAQ
Can I prepare Panettone Cake Trifle ahead of time? Yes, it’s best made a few hours in advance to let the flavors meld.
How long does it keep? Store covered in the refrigerator for up to 2 days for best freshness.
Can I use other breads? While panettone is traditional, brioche or challah can be used as alternatives.
What if I don’t want alcohol? Simply use fruit juice or flavored syrups instead of liqueurs.
Can I make it vegan? Use vegan custard, coconut cream, and vegan panettone if available.
How do I serve it? Serve chilled in a large trifle bowl or individual glasses for an elegant presentation.
Panettone Cake Trifle
Ingredients
For the Jelly:
- 425 g tinned black cherries 1 can
- 650 ml cherry juice
- 5 sheets Dr. Oetker Platinum Grade leaf gelatin
For the Panettone Layer:
- 450 g panettone
- 15 ml sherry 1 tablespoon
For the Custard:
- 400 ml whole milk
- 250 ml double cream
- 15 g Dr. Oetker Madagascan vanilla paste 1 tablespoon
- 6 egg yolks
- 50 g caster sugar
- 40 g cornflour
For the Mascarpone Cream:
- 500 ml double cream
- 150 g mascarpone
- 25 g icing sugar
- 15 g Dr. Oetker Madagascan vanilla paste 1 tablespoon
To Decorate:
- Approximately 8–10 black cherries in kirsch
- 10 g orange zest zest of 1 orange
- About 15 g Dr. Oetker dark chocolate
Instructions
For the Jelly
- Begin by softening the gelatine leaves in a bowl of cold water for about 5 minutes. Meanwhile, pour the cherry juice into a large saucepan and heat over low heat. Once the gelatine leaves are softened, squeeze out the excess water and add them to the pan. Stir gently and continue heating until the gelatine has fully dissolved.
- Drain the cherries, reserving the juice for later use. Add the cherries to the pan with the gelatine mixture and pour everything into your trifle dish (we used a 20cm diameter dish). Place it in the fridge and allow the jelly to set for approximately 4 hours.
For the Custard
- While the jelly sets, prepare the custard. Combine the milk, double cream, and vanilla paste in a saucepan. Bring the mixture to a boil, then remove from heat.
- In a separate bowl, whisk the egg yolks and sugar until pale and fluffy, then whisk in the cornflour. Gradually pour the hot milk mixture into the egg yolks, whisking continuously until smooth. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens—this should take 8 to 10 minutes. Be careful not to let it boil. Pour the custard into a clean bowl, cover the surface with greaseproof paper to prevent a skin from forming, and leave it to cool.
For the Panettone Layer
- Once the jelly has set, slice the panettone into thick slices. Using a round cutter, cut circles from the slices. Arrange two layers of these panettone circles on top of the jelly.
- Mix 2 tablespoons of the reserved cherry syrup with the sherry and drizzle this mixture evenly over the panettone layers.
For the Mascarpone Cream
- In a large bowl, combine the double cream, mascarpone, icing sugar, and vanilla paste. Using a handheld electric whisk, whisk the mixture until soft peaks form.
To Assemble your Trifle
- Once the custard has cooled and set, whisk it gently to loosen, then spoon or pipe it over the panettone, filling any gaps between the slices.
- Next, dollop the mascarpone cream on top of the custard and smooth it out with the back of a spoon or a palette knife.
- Decorate the top by placing the cherries over the cream, sprinkling with orange zest, and grating the dark chocolate over everything. Your Panettone Cake Trifle is now ready to enjoy! Keep the trifle refrigerated until ready to serve.