It can be a race getting dessert on the table. Chef Luca Manfe shares his easy Dessert Recipe – Bauli Panettone Berry Trifle – that can be on the table 10 Minute. This is for sure a recipe I will use over the Holiday season using some of my berries preserved from the garden.
Panettone Berry Trifle in Under 10 Minutes
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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
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
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.
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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Chef Luca Manfè has been in the restaurant business since he was 16 years old, working in a pub in his small hometown in Northeast Italy. When he turned 21, he started to travel the world, working in Italy, Australia, Florida, and New York. He had the privilege and honor to work with great chefs, experiencing ingredients and techniques from different cuisines. Ultimately, he landed in New York City, in pursuit of the American dream. Fast forward ten years, and Luca has certainly achieved what he set out to accomplish. Today, Luca is a successful cookbook author, releasing his first cookbook, “My Italian Kitchen,” in May, 2014. He also runs a small catering company called “Dinner with Luca,” and serves as brand ambassador for Italian confectionary company, Bauli. Luca is the first male (and non-American) to win the title of MasterChef USA.
I can’t think of anything better than fresh berries.. but if they are out of season the ones we’ve preserved are just as good. Do you grow berries to preserve for later use? Did you enjoy this recipes share today? I’d love to hear from you,