Panettone Trifle

LEMON AND PANETTONE TRIFLE

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IN OUR HOUSE THERE ALWAYS SEEMS TO BE SOME PANETTONE LEFT OVER, DELICIOUS AS IT IS, IT CAN DRY OUT, SO THIS IS A GOOD WAY TO USE IT WITH SWEET RESULTS.  YOU CAN OF COURSE USE YOUR OWN PLAIN SPONGE. 

WHEN POACHING THE PEARS, TRY ADDING A FEW PIECES OF LEMON ZEST. IT NOT ONLY GIVES A WONDERFUL FLAVOUR TO THE STOCK SYRUP, BUT HELPS TO KEEP THE PEARS FROM DISCOLOURING.

 

ZUPPA INGLESE DI LIMONE E PANETTONE / SER V ES 4 – 6

3 pears, peeled, cored and sliced into wedges

100g caster sugar

400ml water

100g mascarpone

120ml natural yoghurt

120ml cream

1 lemon, zest only

5 tbsp icing sugar

100ml poaching syrup from the pears

3 tbsp amaretto

8-10 slices of panettone

2 tbsp chopped pistachio nuts, plus extra to decorate

white chocolate shavings to decorate

1 To poach the pears, heat the sugar and water in a saucepan until the sugar has dissolved.

Add the pears and simmer for about 15 minutes, until cooked through. Set aside.

2 Lightly whip the mascarpone, yoghurt, cream, lemon zest and icing sugar together in a bowl.

3 In a separate bowl, combine the poaching syrup and amaretto.

4 Layer a few slices of pear in pretty glasses or a large trifle bowl and spoon over the lemon yoghurt cream. Add a layer of panettone, drizzle over some of the amaretto poaching liquid and sprinkle over a few nuts. Continue layering, ending with the yoghurt mascarpone cream.

5 Decorate with pear slices, white chocolate shavings and a few nuts.

 

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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