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Panettone, apricot and mascarpone trifle

Using a shop-bought panettone takes some of the work out of this trifle. If the panettone is fresh, simply use it as is; if not, toasting it can bring it back to life. This trifle is free-form, so it can be assembled at the last minute; otherwise assemble it in advance and give it some time in the fridge - a couple of hours or even overnight - for the flavours to mingle. Serve it in individual glasses or bowls, or as one grand centrepiece. Start this recipe a day ahead to make the jelly.

You'll need

350 gm panettone, cut into rough 3cm cubes 120 gm melted butter 4 egg yolks 60 gm caster sugar 40 ml lemon liqueur, such as limoncello, plus extra for drizzling 750 gm mascarpone, whisked until smooth   Lemon jelly 400 gm (2 cups) caster sugar Finely grated rind of 2 lemons 200 ml lemon juice 150 ml lemon liqueur, such as limoncello 8 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Roasted apricots 165 gm each brown sugar and caster sugar Pinch each of ground cinnamon and ground cardamom 16 apricots, halved Juice and thinly peeled rind of 1 orange and ½ lemon 120 ml dessert wine Scraped seeds of 1 vanilla bean


  • 01
  • For lemon jelly, stir sugar, lemon rind and 500ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook for 1 minute, then remove from heat and stir in lemon juice and liqueur. Squeeze excess water from gelatine, add to jelly mixture, stir to dissolve, then strain through a fine sieve into a container and refrigerate overnight to set.
  • 02
  • For roasted apricots, preheat oven to 220C. Combine sugars and spices in a bowl, spread evenly in a roasting pan large enough to fit apricots in a single layer, then press apricots, cut-side down, into sugar, stand for 10 minutes, then turn cut-side up and scatter rinds in between fruit. Combine juices, wine and vanilla seeds in a jug, drizzle over apricots and roast, turning and basting with pan juices occasionally, until apricots are golden brown and tender (10-15 minutes). Set aside to cool.
  • 03
  • Preheat oven to 180C. Toss panettone and butter in a bowl to coat, then spread on a baking tray lined with baking paper and bake until toasted (6-7 minutes). Set aside to cool.
  • 04
  • Whisk yolks, sugar and liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer and whisk until cooled to room temperature, then fold in mascarpone.
  • 05
  • To assemble, spoon a few apricots and a little roasting liquid and mascarpone mixture into glasses, top with spoonfuls of lemon jelly, then panettone, drizzling panettone with a little extra liqueur to taste. Spoon on another layer of apricots and mascarpone mixture, then top with apricots and crumbled panettone and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2015

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