Panettone trifle

Last weeks Australian Review recipes section had a great recipe. Even She who Sews could make it. And she and Felicity did.

 

Ingredients

Panettone (we used one with dried fruit in it, but any sort would be fine)

250-300 g fresh or frozen raspberries

900 mL cream

Grated rind of 1 orange

2 tablespoons caster sugar

Syrup

Juice of 2 oranges

Grated rind of 1 orange

2 tablespoons caster sugar

To make the syrup, bring the juice, the rind and the sugar to boil and simmer for 1 minute, cool then add the Grand Marnier.

To make the cream, whip cream with sugar and rind until soft peaks form.

To assemble the cake, cut panettone into 3 slices, horizontally about 3 cm thick . Save the rest and toast it for breakfast the next day (Yum, don’t even think about all the butter in panettone…).

Brush or drizzle with syrup.

Layer with one third of the cream and then the raspberries.

Repeat ( yes, He who Cooks, couldn’t resist being part of this). A palette knife is great for spreading out the cream

And if you can’t bear the thought of not using all the syrup, this is what happens

It’s a better idea to put any excess into a little shot glass and drink it…

Once you have all the layers on, cover the rest of the cake with the rest of the cream and chill for up to 2 hours.

We put some silver and pick cachous in a star shape on the top of ours,

and it looked nice,

but was a bit disconcertingly crunchy when we ate it.

Ohh, and, the left over cream was delicious!

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