Easy Dessert Recipe – Panettone Berry Trifle

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Easy Dessert Recipe – Bauli Panettone Berry Trifle – 10 Minute Quick Italian Dessert Ideas.

Sometimes it’s a race getting dessert on the table. Chef Luca Manfe shares his quick and easy recipes that will beat the clock and allow you to make a homemade dessert in 10 minutes, or less.

This is an Italian take on the trifle using Bauli Panettone. For more about Bauli Panettone Di Milano, click here: http://bit.ly/PANETTONE_BAULI

It’s time to make dessert the Italian way with Bauli.

Panettone Trifle Recipe

Ingredients for the Bauli Panettone Berry Trifle:

1 Panettone
2 cups of Raspberries Berries (red fruit)
1 cup of sugar
4 tbsp Marsala
1 cup Mascarpone
2 cups Custard cream
2 tsp Vanilla extract
2 cups Fresh cream


Cut the Panettone cake into slices eliminating all of the upper crust.

Then cut into cubes and place the cut Panettone in glasses.

Pour the raspberries or red fruits into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
First cook over medium heat until the sugar is dissolved.
Add the Marsala and remove from heat to cool.

Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.

Whip cream in so that it is soft.

Dial the trifle lays flat on the bottom of the cup a layer of cake followed by a layer of red fruits and a layer of mascarpone cream.
Finish with whipped cream and add some red fruit.

Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.

Ingredients for the Mascarpone Cream:

1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk


In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
Keep in a sealed container in the refrigerator for up to a week.

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