Panettone, vin santo berries and zabaglione cream trifle
- December 2015
- Serves 8 with leftovers
- Hands-on time 1 hour, simmering time 15 min, plus chilling
A master pairing of boozy berries, panettone and creamy zabaglione makes this Christmassy trifle recipe one not to miss.
- 37.4g (21.2g saturated)
- 53.3g (46.3g sugars)
This makes enough to fill a large centrepiece trifle bowl. Any leftovers make a heavenly Boxing Day breakfast…
Rather than making the zabaglione cream, make a syllabub instead. Whip the caster sugar, double cream, mascarpone and 100ml vin santo to soft peaks, then use to top the trifle.
The trifle will sit in the fridge overnight if you have room,but add a bit less syrup to the berries if you’re doing it this way (their juice will seep out as they sit). Otherwise you can make it in the morning. Top with the crumbled amaretti just before serving.
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