- Fruit and syrup: Put the berries in a large heatproof bowl. In a small saucepan, heat the water and sugar until completely dissolved. Increase the heat and simmer to form a thick syrup (about 15 minutes). Pour the syrup over the berries and set aside at room temperature.
- Cream: Separate the egg whites from the yolks. In a bowl, whisk the egg whites until stiff, shiny peaks form. In another bowl, beat the egg yolks and sugar together until combined, and add the vanilla. Add the mascarpone to the egg yolk mixture and continue whisking. Using a spatula, gently fold the egg whites into the egg yolk and mascarpone mixture.
- Assembly: Cut the panettone into thick slices, widthwise, into rings. In a clear serving dish deep enough to hold multiple layers, place a slice at the bottom of the bowl, spread some mascarpone cream and add fruit. Repeat 3 or 4 times, depending on the height of the dish. Refrigerate 2 to 3 hours. Before serving, crumble amaretti cookies and sprinkle some icing sugar over the top.
Easy and original Holiday dessert by Stefano
Instead of a traditional Yule log, why not try something different this Christmas? Stefano Faita has a beautiful and delicious dessert for you: a panettone trifle! With an explosion of berries and a rich and creamy texture, it’ll be love at first bite! It’s convenient too—you can prepare it ahead of time in just a few easy steps. Plus, there’s no baking involved!
Crédit photo : Patricia Brochu