Panettone Trifle ___

Panettone Trifle


For the Trifle:

  • 1 large Panettone cut into chunks
  • 4 cups of my Easy Custard Cream cooled to room temp (Custard Recipe Below)
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1.5 cups Marsala wine (you can use more or less depending on how strong you like it)
  • 1.5 cups crushed Savoiardi cookies
  • 4 cups raspberries
  • 0.75 cup chopped pistachios


Get your Panettone HERE

Leave a metal bowl and the beaters of an electric mixer in the freezer for about 10 minutes.

Combine the whipping cream and the powdered sugar in the cold bowl and beat until stiff peaks form. Set aside.

Arrange a layer of the Panettone chunks at the bottom of the bowl. Drizzle with marsala. Continue with a layer of raspberries , custard, crushed savoiardi, pistachios and whipped cream. Get the CUSTARD RECIPE HERE

Repeat until the bowl is full. Decorate with extra whipped cream, raspberries, pistachios and a dusting of powdered sugar.