If you’re looking for something new and exciting to serve as dessert with your Easter Dinner, then you have got to try this Bauli’s Panettone Berry Trifle! This recipe, provided to me courtesy of Bauli and Chef Luca Manfè, is simple to make and presents elegantly!
Bauli’s Panettone Berry Trifle
- 1 Panettone
- 2 cups of Raspberries
- 1 cup of sugar
- 4 tbsp Marsala
- 1 cup Mascarpone
- 2 cups Custard cream
- 2 tsp Vanilla extract
- 2 cups Fresh cream
Cut the Panettone cake into slices eliminating all of the upper crust. Then cut into cubes and place the cut Panettone in glasses.
Pour the raspberries into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.
Begin the trifle by placing a layer of cake on the bottom of the cup followed by a layer of berries and a layer of mascarpone cream.
Finish with whipped cream and add some berries.
Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.
Ingredients for the Mascarpone Cream:
1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
Keep in a sealed container in the refrigerator for up to a week.
Trust me, everyone will be very impressed when you set this on your table! Hope y’all enjoy this treat! You can also watch the short, step by step video on how to prepare this great dessert, below.
About Chef Luca Manfè:
Chef Luca Manfè has been in the restaurant business since he was 16 years old, working in a pub in his small hometown in Northeast Italy. When he turned 21, he started to travel the world, working in Italy, Australia, Florida, and New York. He had the privilege and honor to work with great chefs, experiencing ingredients and techniques from different cuisines. Ultimately, he landed in New York City, in pursuit of the American dream. Fast forward ten years, and Luca has certainly achieved what he set out to accomplish. Today, Luca is a successful cookbook author, releasing his first cookbook, “My Italian Kitchen,” in May, 2014. He also runs a small catering company called “Dinner with Luca,” and serves as brand ambassador for Italian confectionary company, Bauli. Luca is the first male (and non-American) to win the title of MasterChef USA.