Panetonne Trifle

Years ago ‘The Age’ published a recipe for a Trifle made from Panetonne, Raspberries and Orange juice. For some reason I always think I haven’t kept the recipe, but I have and now that I’ve dug it out, I remember it was in the Saturday mag which is an insert into the paper. Quite simply this is one of my FAVOURITE desserts! It’s so good, that even though I keep thinking, no, I won’t make it this Christmas, looking at it, I think how can I not?

I leave out the alcohol and don’t bother with the Meringue and use whipped cream instead. But I will give you the full recipe and you can decide what you prefer.

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You will need:

1 cup sugar

1 cup water

500g Raspberries (Frozen is fine) – you can also use a mix of berries, but the raspberries are gorgeous.

2tbs maraschino liqueur

zest of 1 orange

1kg Panetonne sliced into 1-2cm rounds (1/2 an inch) – you will find these at any good Italian grocer, the market etc and in Australia you should get a very nice one for no more than $10 I go for one with sultanas etc in them.

Crema Pasticcera

8 egg yolks

250g Caster sugar

100g plain flour

1 litre milk (1000mls) 2.11 USA pints according to Google

1 vanilla bean split

Meringue

6 egg whites

1 cup caster sugar

What to do:

Heat the sugar and water in a small saucepan until the sugar has dissolved. Cook until syrup has reduced to about a cup. Remove from the heat and add a handful of berries and the liqueur, mix well and set aside.

Cut the remainder of the berries into small pieces and mix with the orange zest. If the raspberries are small or you’re using frozen berries you won’t need to cut them up.

To Make Crema Pasticcera:

Whisk the egg yolks and sugar in a stainless steel bowl for 5 minutes until creamy, add the sifted flour and stir until smooth. Heat the milk and vanilla bean in a saucepan to just before boiling point. remove vanilla pod, then slowly whisk the hot milk into the egg mixture. Return the mixture to the saucepan and whisk until thick over a steady heat – Do NOT walk away! Allow the mixture to cool for 2 minutes before removing it from the stove. Place the Crema Pasticcera (Custard) into a clean bowl and cover with a piece of baking paper that is tucked down into the bowl, touching the custard which prevents the formation of a skin, refrigerate until cold.

To Assemble:

I think ideally you want to assemble the trifle in a glass bowl so you can see the layers. Place a layer of panetonne around the bottom of a large bowl, then pour over 1/2 the berry syrup. Place a layer of custard over the panetonne and then some of the berries and repeat the layering process until you have used up all your ingredients.

To make Meringue:

Whip the egg whites and sugar until they form stiff peaks. Pipe or spoon the meringue over the top of the last layer in the bowl and run a flame torch over the meringue till it begins to colour. This is where I substitute the meringue for whipped cream, not because I don’t have a blow torch, but because it’s already RICH enough and I am always a bit hesitant about whether the meringue will be cooked.

This would easily serve 8-10 people, as it’s really rich and we always have leftovers which are very yummy for a boxing day breakfast 😉

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