Panettone Trifle with Chocolate Ganache

https://foodloversmarket.co.za/recipes/panettone-chocolate-trifle/

A combination of two retro desserts makes a delicious showstopper for a Christmas pudding. Make the most out of cherry season with this Panettone trifle!

 

Balocco Panettone can be bought from Food Lover’s Market during the festive season. It’s a traditional Italian cake, that we source straight from Italy.

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Cooking Methods

  • Baking

Serves

8

Ingredients

For the rest of the trifle

  • 400g 70% dark chocolate, roughly chopped, plus extra shavings to serve
  • 200ml boiling water
  • 800g panettone, sliced
  • 125ml (½ cup) Frangelico (use strong coffee for a non-alcoholic version)
  • 300g fresh raspberries
  • 200g toasted hazelnuts
  • 500ml (2 cups) cream, whipped
  • Dark chocolate shavings, to serve Icing sugar, for dusting

Directions

  1. Firstly, make the chocolate ganache by melting the dark chocolate, then add the boiling water one spoonful at a time. Keep stirring. It will thicken at first, but will smooth out once all the water is in. Allow to cool.
  2. Place half the slices of panettone in the base of a trifle dish or bowl. Press them into the shape of the dish with your fingertips. Sprinkle over a layer of raspberries and the toasted hazelnuts. Drizzle with Frangelico or coffee.
  3. Add a layer of the chocolate ganache, topped with some of the whipped cream.
  4. Repeat with another layer of panettone, raspberries and hazelnuts. Drench properly in remaining liqueur. Repeat with another layer of ganache and whipped cream.
  5. Top the trifle with the remaining raspberries, hazelnuts, dark chocolate shavings and icing sugar.
  6. Refrigerate for 3 to 4 hours before serving.
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