Most of us all have a sherry trifle memory and mine was not all that great. As a youngster digging into an impressive looking large glass bowl full of jelly, sponge, cream and sliced tinned peaches was spoilt when I tasted the heavy hand of sherry.
I’m quite surprised none of us keeled over on the floor while waiting for the presents to be opened. These Italian-inspired trifles use sparkling prosecco, making it refreshingly light, and panettone, the buttery, fruity Christmas “bread” to replace the sponge and give the trifle a unique flavour.
Ingredients
| 250 ml | Water |
| ½ cup | Sugar |
| 9 leaves | Gelatine |
| 1 bottle | Prosecco sparkling wine, 750ml (Main) |
| ½ | Panettone (Main) |
| 200 g | Mascarpone |
| 200 ml | Cream, lightly whipped |
| 1 tsp | Vanilla extract, or essence |
| 2 Tbsp | Icing sugar |
| 1 | Pomegranate, fresh (Main) |
| 1 punnet | Strawberries, or raspberries (Main) |
| 1 punnet | Blueberries (Main) |
AdvertisementAdvertise with NZME.
Directions
- Make the jelly the day before: bring water and sugar to the boil, simmer for 3 minutes. Soften gelatine leaves in cold water for 2 minutes, squeeze softened leaves to remove excess water then stir into hot sugar syrup. Allow to cool then add prosecco, pour into a large dish and place in the fridge to set.
- Heat oven to 180C. Tear panettone into bite-sized chunks and toast for 10 minutes or until crisp.
- Fold mascarpone, cream, vanilla and icing sugar together.
- Cut pomegranate in half, remove seeds by knocking the skin with a wooden spoon, mix with berries.
- Whisk prosecco jelly to soften, spoon into glasses, layer with panettone, mascarpone cream and fresh fruits.
