PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
- Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
- Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.
PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
- Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)
BERRY MASCARPONE TRIFLE
A fruity twist on your traditional espresso tiramisu. It's a little expensive so I only make it for special occasions, but everyone seems to love it. I've never had any leftovers.
Provided by Chef CFA
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whip the heavy cream until stiff peaks form.
- Add 1/2 cup confectioners' sugar and mix until well blended.
- In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
- Fold in whipped cream.
- In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
- Separate lady fingers and dip each one (flat side down) in the berry puree.
- Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
- Drizzle berry puree over the ladyfingers on the bottom.
- Spread mascarpone/cream mixture over ladyfingers.
- Add strawberries and blackberries. Continue layers of cream, berries, and puree.
- In center layer, add more ladyfingers.
- Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
- Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
- Reserve remaining puree for guests to drizzle over individual servings.
Nutrition Facts : Calories 314.1, Fat 18.4, SaturatedFat 10.8, Cholesterol 113.3, Sodium 39.5, Carbohydrate 35.3, Fiber 4.8, Sugar 23.6, Protein 3.7
RASPBERRY AND MASCARPONE TRIFLE
A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.
Provided by JustJanS
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
- Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
- Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
- Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
- Dust with extra icing sugar to serve.
Nutrition Facts : Calories 271.2, Fat 13.2, SaturatedFat 7.4, Cholesterol 134.9, Sodium 72.3, Carbohydrate 34, Fiber 3.8, Sugar 17.3, Protein 5.5
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