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Moscato, raspberry and panettone trifles

What to do with leftover panettone on Christmas Day? You turn them into these individual trifles, and bask in the compliments.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 10 mins cooking plus setting, cooling
  • Serves 8 - 10
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Moscato, raspberry and panettone trifles
Wondering what to do with leftover panettone? We've toasted little cubes and layered it in glasses with jelly and mascarpone for a simple trifle. Start this a day ahead to set the jelly.


  • 200 gm panettone, cubed
  • 30 gm butter, melted and cooled
  • 30 gm raw sugar
  • 300 gm mascarpone
  • 200 ml pouring cream
  • 70 gm brown sugar
  • 40 ml brandy, plus extra to serve
  • 125 gm raspberries, to serve
  • To serve: icing sugar
Pink moscato jelly
  • 375 ml pink moscato
  • 55 gm caster sugar (¼ cup)
  • Thinly peeled rind and juice of 1 orange
  • 1 vanilla bean split, seeds scraped
  • 2½ titanium-strength gelatine leaves, softened in cold water for 3-5 minutes


  • 1
    For pink moscato jelly, stir moscato, sugar, orange rind and juice, vanilla bean and seeds with 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Squeeze excess water from gelatine and stir into moscato mixture until dissolved. Strain into a container (discard vanilla bean and rind) and refrigerate until set (overnight). Jelly can be made several days ahead.
  • 2
    Preheat oven to 200C. Combine panettone, butter and sugar in a bowl and stir to coat well. Toast in the oven on a baking tray lined with baking paper, turning occasionally (6-8 minutes), then set aside to cool.
  • 3
    Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.
  • 4
    Spoon a little jelly into the bases of small serving bowls or glasses, top with a few cubes of toasted panettone, then drizzle with a little extra brandy. Spoon mascarpone mixture on top and refrigerate until required (this can be done several hours in advance). Serve trifles scattered with raspberries and dusted with icing sugar.