Panettone trifle with muscat ricotta cream


First published in 2017
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Showy and rich, this Christmas trifle is stuffed with a velvety ricotta cream and is scented with sweet muscat wine. A lush addition to your holiday dessert repertoire and a novel way to enjoy (or recycle!) panettone.




Panettone trifle

  • 750g of panettone
  • 2 eggs, yolks and whites separated
  • 500g of ricotta
  • 100g of icing sugar
  • 200ml of Muscat, sweet
  • flaked almonds, as needed
Cut off the top and bottom part of the panettone and reserve for other dishes. Cut the remaining chunk into 5 circles. Set aside
In a large bowl, whisk the egg whites to stiff peaks. In a separate bowl, beat the yolks with the icing sugar until airy and pale yellow. Add the ricotta and a quarter of the muscat wine and keep whisking until fully incorporated. Finally, add the egg whites and gently fold through
Take a large glass or trifle bowl and cover the bottom with a couple of tablespoons of ricotta cream. Top it with a circle of panettone. Brush the panettone with some muscat wine – just enough to moisten it – then cover it with cream and top it all with a handful of flaked almonds. Carry on in layers, finishing off with the cream and flaked almonds
Alternatively, you can serve this trifle in individual portions by using small glass bowls and a biscuit cutter to cut out small circles of panettone from each slice
Chill the trifle for 2 hours before serving
First published in 2017
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