Friday, December 24, 2010

Panettone Trifle

This trifle is as delicious as it is pretty. Easy to make, it's just a matter of preparing the mascarpone cheese and chocolate mixture, and then assembling the trifle layers in serving glasses.

Source: Panettone Trifle, Giada De Laurentiis


1 pound mascarpone cheese, at room temperature

8 ounces bittersweet or semisweet chocolate, melted

½ cup powdered sugar

2 teaspoons espresso powder

¼ cup coffee liqueur

12 ounces panettone, cubed

Chocolate shavings, for garnish


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.)

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