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.)
PANETTONE
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To make the trifle: Using an electric mixer, beat the mascarpone, 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 coffee liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. (The trifles can be prepared 1 day ahead, covered and refrigerated. Let come to room temperature before serving.)
- To serve, sprinkle with the chocolate shavings. Serve immediately.
PANETTONE TRIFLE
We had this trifle recently and it was so good that we all went home with the recipe. Nice and light....perfect to serve after a large meal
Provided by Abby Girl
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- How to Make the Cinnamon Scented Custard; In a medium saucepan combine the ¼ cup sugar and the 3 tablespoons cornstarch. Stir in the milk, egg yolks and lemon peel.
- Cook and stir over medium heat until mixture thickens and just begins to bubble, around seven to eight minutes. When mixture thickens, it will coat a metal spoon when dipped into the egg mixture.
- Do not boil. Remove from heat, remove cinnamon stick and add the first teaspoon of vanilla.
- Pour into a bowl and place a piece of plastic film directly onto the custard to prevent skin from forming. Cool custard for at least 30 minutes.
- How to Assemble the Panettone Trifle: In a 1 ½ quart serving bowl arrange slices of panettone (cut to fit the bowl) at bottom of serving bowl. Sprinkle with half of the amaretto. Spoon half of the custard on the panettone slices.
- Sprinkle toasted almond slices over custard. Arrange slices of panettone (as needed) atop custard. Sprinkle remaining liquor over the panettone slices. Spoon remaining custard over the panettone slices.
- Whip cream with the 2 tablespoons sugar and remaining teaspoon of vanilla to soft peaks. Spread the cream mixture atop the custard and using a pastry tube, pipe remaining cream around edge of bowl.
- Chill for at least 4 hours. Sprinkle with remaining sliced toasted almonds.
Nutrition Facts : Calories 331.7, Fat 26, SaturatedFat 7.9, Cholesterol 87.3, Sodium 33.5, Carbohydrate 18.9, Fiber 3.1, Sugar 11.5, Protein 8.6
PANETTONE TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the orange rum mousse: Combine the eggs, yolks, granulated sugar, orange zest, ginger and salt in a medium saucepan. Whisk until light and smooth. Whisk in the orange juice, lemon juice and butter over medium-low heat. Whisk constantly until the butter melts. Continue to whisk until the mixture thickens, 5 to 6 minutes. Strain through a fine mesh sieve into a large bowl. Cover the surface with plastic wrap and refrigerate until chilled, about 2 hours.
- For the panettone: Preheat the oven to 325 degrees F. Spread the panettone cubes on a baking sheet and bake until lightly toasted but still soft inside, 8 to 10 minutes. Let cool.
- Once the orange mixture is chilled, whip the cream with an electric hand mixer in a large bowl. Add the confectioners' sugar and whisk on high speed to soft peaks. Add the spiced rum and vanilla and mix just to combine.
- Add about 1/3 of the cream to the chilled orange mixture and stir in to lighten it. Add the remaining cream and gently fold it in.
- To assemble the trifle: Spread a third of the panettone cubes in the bottom of a trifle dish. Top with half of the strawberries, facing them outwards against the glass of the trifle dish. Spread a third of the cream mixture over top. Top with another third of the panettone cubes and the remaining strawberries. Spread with another third of the cream. Top with the final layer of panettone. Spread with the remaining cream and smooth the top. Refrigerate until well chilled, at least 3 hours or overnight.
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