Panettone Trifle

As Xmas draws near, I am going to share with you my absolutely favourite Xmas dessert, apart from Xmas Pudding. We mostly eat it on Boxing day, when we always have a house full, and at other times of the year too, like birthdays!! The pictured Trifle will feed about 15, maybe more - or just one son in law!! Yes, you John!! and before I continue, I must tell you it is wickedly expensiveI But heck, its once a year! It more or less exactly fits into a traditional footed trifle bowl. A friend passed this recipe on to me some years ago and I have been making it ever since. It can be made the day before, in fact I think it is better if you do that. If making it other times of the year, make sure you get the Panettone during the festive period - they always have long dates. I always use the classic Panettone, with the fruit and peel.

Before you start, assemble all the components in front of you. I cheat and buy ready made luxury custard pots, usually Sainsbury’s. I buy the Panettone in Lidl.

1 x large Panettone

about ⅓ of a bottle of sweet dessert wine eg marsala

1 packet of Trifle sponge fingers  [200gr packet]

Whole packet of shelled pistachios [about 160 gr +]

1 and a  ½ large pots of 600 ml Double Cream i.e. 900ml [you can use both of course]

2 x large pots of luxury ready made custard 500ml each

approx 4 trays of raspberries

Place the trifle sponges in a strong poly bag and crush. No need to be too exact]. Roughly chop the pistachios. Lightly whip the double cream - you can add a tablespoon of icing sugar if you wish].

Get a glass and taste the wine to make sure it is sweet enough! - you never know it might be gone off!

Slice the Panettone into slices around half an inch thick. Trim off, very thinly, the dark bits. [no need really but I like to].

Start your layering. Cover the base with a layer of Panettone and sprinkle generously with Marsala. Now a layer of raspberries, making sure you place them around the edge neatly and throw a few in the middle. Now custard, then crushed sponge fingers, and a third of your nuts. Carefully cover with the whipped cream.

Repeat.

Cover with the last third of your Panettone, more marsala - of course, and after allowing it to soak through, cover with the last of your whipped double cream.

Now you can decorate the top with the red and green with the last of the raspberries and pistachios, the colours of Xmas.

I do hope you have a go, if you are looking for a special dessert to feed a crowd. I honestly cannot tell you how scrumptious it is.

Enjoy!

Note: You can adjust the quantities to your taste. More cream - go for it!! Nuttier? Why not? I have tried it with strawberries, but it is not as good, but still fantastic.