INGREDIENTS
- 1 panettone classic with raisins and orange peel
- 2 cups English custard or pastry cream
- 2 cups whipped cream
- 2 pints mixed fresh berries
- 12 oz. fortified strawberry syrup
- 8 oz. strawberry and raspberry
- meringue for garnish
- chocolate shavings white and dark
Custard
- 12 egg yolks
- 200 grams sugar
- 1 litre 35% cream
- 1 tsp vanilla extract
Fortified Strawberry Syrup
- 250 grams sugar
- 250 grams water
- 1 pint strawberries cut into cubes
- 1 pinch salt
- Dry Sherry or Marsala and Rum to your liking for the fortification
METHOD
Custard:
- Boil the cream with half of the sugar
- Whip the eggs with the rest of the sugar, add the vanilla.
- Slowly add the cream to the eggs and return to the fire, stir constantly until the cream thickens (do not boil).
- Remove from heat and put it trough a fine mesh strainer into a bowl, do not touch until it’s cooled off completely.
Fortified Strawberry Syrup:
- Combine the water with the sugar and the strawberries, place on the stove and bring to a boil, cook for about 5 to 7 minutes.
- Blend with a high speed blender and strain the seeds. Add as much fortification (liquor) as you like and set aside until needed.
Trifle:
- Mix the syrup and the sherry to your liking.
- Cut about one inch off the top of the panettone, excavate the interior leaving one and a half inch around the side and bottom, set aside to dry out.
- Chop the removed panettone into cubes and set aside.
- Start layering the ingredients inside the cavity of the panettone starting with a little fruit in the bottom followed by some of the panettone pieces, drizzle with some syrup then add English cream and a little whipped cream.
- Repeat the steps until all the cavity of the panettone is filled to the top.
- Dress up the top with whipped cream, chocolate shaving, berries and meringue.