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PANETTONE, PLUM & MASCARPONE TRIFLE

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What’s better than getting all Christmas flavor in one BIG bowl and sharing it with our loved ones. Fluffy panettone, roasted plum and creamy mascarpone all in one!

Yields1 Serving
 1 Panettone, cut into 1 inch cubes, 1kg
 Sweet Liquor (GrandMarnier) , 200ml
Roasted Plums
 Plums, halved and pitted, 1.5kg
 Caster Sugar, 1 cup
 Brown Sugar, 1/2 cup
 Cinnamon Powder, 1 tbsp
 Sweet Liqueur, 1 cup
 Freshly Squeezed Lemon Juice, 1 no
Mascarpone Cream
 Castor Sugar, 1/2 cup
 Egg Yolk, 4 nos
 Mascarpone Cheese, 500g
 Vanilla Extract, 1 tbsp
 Passion Fruit Jello, 1 box
1

Roasted Plums: Preheat oven at 180˚C. Combine both sugar with cinnamon powder, lemon juice and sweet liquor. Toss the mixture with plums and arrange the plums on a baking tray, cut side up and roast for 30 minutes or until just tender. Let it cool completely.

2

Mascarpone Cream: Whisk egg yolk with castor sugar until pale under double boiler. Add in vanilla extract and remove from heat. Let it cool before folding in mascarpone cheese. Keep refrigerated until use.

3

To assemble, place cut panettone on the bottom of the triffle bowl. Pour over some liqueur and layered with roasted plums. Top the plums with chilled mascarpone cream and jello. Continue layering with remaining fruits, mascarpone cream, panettone , jello and finish with a layer of roasted plums. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.

Ingredients

 1 Panettone, cut into 1 inch cubes, 1kg
 Sweet Liquor (GrandMarnier) , 200ml
Roasted Plums
 Plums, halved and pitted, 1.5kg
 Caster Sugar, 1 cup
 Brown Sugar, 1/2 cup
 Cinnamon Powder, 1 tbsp
 Sweet Liqueur, 1 cup
 Freshly Squeezed Lemon Juice, 1 no
Mascarpone Cream
 Castor Sugar, 1/2 cup
 Egg Yolk, 4 nos
 Mascarpone Cheese, 500g
 Vanilla Extract, 1 tbsp
 Passion Fruit Jello, 1 box

Directions

1

Roasted Plums: Preheat oven at 180˚C. Combine both sugar with cinnamon powder, lemon juice and sweet liquor. Toss the mixture with plums and arrange the plums on a baking tray, cut side up and roast for 30 minutes or until just tender. Let it cool completely.

2

Mascarpone Cream: Whisk egg yolk with castor sugar until pale under double boiler. Add in vanilla extract and remove from heat. Let it cool before folding in mascarpone cheese. Keep refrigerated until use.

3

To assemble, place cut panettone on the bottom of the triffle bowl. Pour over some liqueur and layered with roasted plums. Top the plums with chilled mascarpone cream and jello. Continue layering with remaining fruits, mascarpone cream, panettone , jello and finish with a layer of roasted plums. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.

PANETTONE, PLUM & MASCARPONE TRIFLE

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