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Panettone trifle

Serving size: Serves 6
Cuisine type: Italian, Traditional
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Panettone trifle
INGREDIENTS

2 eggs, separated
1 cup (250g) mascarpone cheese
¼ cup (60ml) coffee liqueur
¼ cup (55g) caster sugar
1/3 cup (80ml) strong coffee
2 tablespoons marsala
200g panettone
½ cup (40g) flaked almonds,
toasted
240g fresh raspberries
icing sugar, for serving
METHOD

Combine the egg yolks, mascarpone, liqueur and sugar in a large bowl.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Lightly fold into the mascarpone mixture until combined.

Combine the coffee and marsala in a bowl.

Spoon one-third of the mascarpone mixture over the base of a 2 litre (8 cup) serving bowl or dish. Tear half the panettone into bite-size pieces; dip briefly into the coffee mixture. Place over the mascarpone mixture in the dish. Repeat layers, ending with the mascarpone layer. Cover; refrigerate for at least 3 hours or overnight.

Spoon into serving bowls; top with the almonds and raspberries. Dust with sifted icing sugar.

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