Christmas panettone trifle
So many Christmas flavours in one recipe! This trifle is made with panettone, Marsala-soaked fruits, clementines, pomegranates, nuts and ricotta.
Ingredients
For the Christmas fruits
- 100²µ/3½´Ç³ú Medjool dates
- 100²µ/3½´Ç³ú dried prunes
- 100²µ/3½´Ç³ú dried apricots
- 100²µ/3½´Ç³ú candied peel
- 100²µ/3½´Ç³ú dried cranberries
- 100²µ/3½´Ç³ú raisins
- 1 orange, zest and juice
- 100²µ/3½´Ç³ú pecan nuts, chopped
- 100²µ/3½´Ç³ú whole almonds, chopped
- 1 cinnamon stick
- ½ nutmeg, grated
- ½ tsp ground mixed spice
- 750ml/26fl oz Marsala wine
For the trifle filling
- 2 free-range eggs, separated
- 100²µ/3½´Ç³ú icing sugar
- 50ml/2fl oz Marsala wine
- 500g/1lb 2oz Somerset ricotta, such as Westcombe
To assemble
- 1 panettone
- 100ml/3½fl oz Marsala wine
- 2 clementines, peeled and segmented
- 1 pomegranate, seeds removed
- 400ml/14fl oz ready-made custard
- 100²µ/3½´Ç³ú pistachio slivers
- 100²µ/3½´Ç³ú pecans
Method
To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out.
To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well.
Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture.
To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate.
Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve.
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