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CHOCOLATE PANETTONE TRIFLE watch our video recipe X
  • 2 cups sliced strawberries
  • 2 cups raspberries
  • 2 cups blueberries
  • 1/4 cup strawberry jam
  • 1 tub (8 oz) mascarpone cheese
  • 3/4 cup icing sugar, sifted
  • 2 tsp vanilla extract
  • 1 1/2 cups prepared vanilla pudding
  • 1 cup 35% heavy cream
  • 1 Bauducco Chocolate Panettone ® (26.2 oz), cubed
  • 1 mint sprig, for garnishing
Directions: Easy and impressive, this Chocolate Panettone® and berry trifle with mascarpone cream will wow any holiday crowd. Prep Time: 15 minutes Total Time: 15 minutes (+ 2 hours chilling time) Serves: 6 1. Reserve 1/2 cup each strawberries, raspberries and blueberries; set aside. Toss remaining berries with jam; set aside. 2. Using electric mixer, beat mascarpone, icing sugar and vanilla until light and fluffy. Beat in vanilla pudding. Whip cream until stiff peaks form; fold into mascarpone mixture. 3. Spoon one-quarter of the mascarpone cream into bottom of 12-cup trifle dish or bowl. Layer one-third of the Bauducco Chocolate Panettone® and one-third of the berry mixture over top. Repeat layers twice. Spread remaining mascarpone cream over top. 4. Cover and refrigerate for at least 2 hours or overnight. Garnish with reserved berries tossed with jam and mint. Tip: Spike trifle with rum, brandy or Marsala wine if desired.
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