Luca Manfe's Panettone Trifle With Red Berries
A guaranteed hit at your next party, this raspberry-filled pandora trifle recipe is surprisingly quick and easy to make. Chef Luca Manfe shows you how.
1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
Cut the Panettone cake into slices eliminating all of the upper crust.
Then cut into cubes and place the cut Panettone in glasses.
Pour the raspberries or red fruits into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
First cook over medium heat until the sugar is dissolved.
Add the Marsala and remove from heat to cool.
Whisk the 1 cup Mascarpone cheese until creamy then gradually add in the 2 cups of cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.
Dial the trifle lays flat on the bottom of the cup a layer of cake followed by a layer of red fruits and a layer of mascarpone cream.
Finish with whipped cream and add some red fruit.
Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.
In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
Keep in a sealed container in the refrigerator for up to a week.