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Matt Tebbutt’s Christmas Panettone Trifle

by Matt Tebbutt from Matt Tebbutt’s Pub Food

Matt Tebbutt's trifle features layers of fruits steeped in marsala, custard, a ricotta cream, and panettone. It's the perfect way to use up any leftover panettone and makes for a fantastic alternative to Christmas pudding.

From the book

Introduction

Panettone has become a popular gift in this country at Christmas. I often find myself with a few in the house. It is light and fruity so it makes a perfect trifle base. This recipe uses dried fruit instead of fresh or tinned, to give it a rich, Christmas-pudding feel.

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Ingredients

For the Christmas fruit:
100g Medjool dates, stoned
100g prunes
100g dried apricots
100g candied peel
100g dried cranberries
100g raisins
zest and juice of 1 unwaxed orange
100g pecan nuts, chopped
100g whole almonds, chopped
1 stick cinnamon
½ nutmeg, grated
½ tsp ground mixed spice
750ml Marsala
For the trifle filling:
2 free-range eggs, separated
100g icing sugar
50ml Marsala
500g good-quality ricotta, such as Westcombe
To assemble:
1 panettone
100ml Marsala
2–3 clementines, peeled and segmented
seeds of 1 pomegranate
400ml custard
100g pistachio slivers

Method

Preheat the oven to 160°C/325°F/Gas 3.

Place all the Christmas fruits ingredients into an ovenproof dish with a lid and pour the Marsala over. Bake in the oven with the lid on for 3 hours. Add some water if necessary, to stop it drying out.

To make the trifle filling, in a bowl, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and ricotta and mix well.

Whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites through the Marsala and ricotta mixture.

To assemble the trifle, cut the panettone to fit the size of your trifle serving dish (preferably made of glass). Douse with the Marsala and top with some of the cooled, cooked fruits and some of the clementines and pomegranate seeds. Spoon over a layer of the custard and then the ricotta cream. Repeat the layers again to build up the trifle. Finish with the pistachio slivers and more pomegranate seeds for decoration. Serve.

 

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