Panettone Trifle Recipe - Great Italian Chefs

Step 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

Step 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

Step 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

Step 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

Step 5

Chill the trifle for 2 hours before serving