Trifle of panettone with brandy cream
8 servings
60 minutes
Trifle made from panettone with brandy cream is a luxurious dessert inspired by European gastronomy. Panettone, a traditional Italian Christmas cake, serves as the base, soaking up citrus liqueur and fragrant candied fruits. The custard with added brandy gives creaminess and depth of flavor, while airy whipped cream completes the composition. Each layer reveals notes of sweetness and spices, and chocolate decoration adds an exquisite texture. This dessert is not just a treat but a true journey into flavor traditions, the perfect final touch for a festive dinner or romantic evening.
1
Mix citrus juice, zest, and liqueur with powdered sugar, then add candied fruits and let it steep until the fruits slightly swell.
- Tangerines: 6 pieces
- Cointreau: 4 tablespoons
- Powdered sugar: 30 g
- Candied fruit: 2 tablespoons
2
Meanwhile, mix the custard concentrate with milk and sugar as instructed. Add brandy and cover with film. Chill.
- Custard concentrate: 3 tablespoons
- Full-fat milk: 500 ml
- Cane sugar: 2 tablespoons
- Brandy: 2 tablespoons
3
Whip the cream until soft peaks form.
- Cream: 500 ml
4
In a serving dish of about 2 liters, layer panettone cut into thin slices to cover the bottom, then a layer of candied fruits, followed by brandy cream and a thick layer of whipped cream. Chill.
- Panettone: 250 g
- Candied fruit: 2 tablespoons
- Brandy: 2 tablespoons
- Cream: 500 ml
5
Decorate the top with grated large pieces of chocolate.
- Chocolate: to taste