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
- 1For 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.
- 2Preheat 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.
- 3Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.
- 4Spoon 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.