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Panettone trifle with muscat ricotta cream

Panettone trifle with muscat ricotta cream

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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.

Ingredients

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  • 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
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Method

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1
Cut off the top and bottom part of the panettone and reserve for other dishes. Cut the remaining chunk into 5 circles. Set aside
2
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
3
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
4
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
5
Chill the trifle for 2 hours before serving
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Panettone trifle with muscat ricotta cream

 
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