Turn that Panettone into Christmas Dessert: Easy Trifle Recipe
My family is the kind that winds up with 2-3 boxes of panettone over the holidays. In addition to that, my mom has started making it herself, which in my opinion just adds to the festivities. But with all of that sweet, dense, eggy bread comes a need to know what to do with it. Sure, you can just eat a slice, but it’s almost always better turned into something. From simply toasting it and slathering on butter (it’s the holidays!) to turning it into French toast, it makes for an excellent breakfast.
But you might not realize that it can also become a delicious, simple dessert. I’m talking about using panettone to become the cake base of a trifle. It soaks up the flavors of whatever you top it with — which doesn’t actually need to be all that complicated, since the traditional holiday bread has so much flavor on its own.
And, one of the best parts of making this sort of this dessert is that you can make it ahead of time and still wow your guests when it’s time to serve the sweet course. Plus, the ingredients are inexpensive (especially if you are gifted with a panettone!)
You can find all sorts of panettone trifle recipes out there, but the easiest way to do it is to follow this straight-forward recipe and make the following substitutions: use your panettone instead of the angel food cake, use all raspberries, and replace the lemon yogurt with vanilla yogurt instead. (While there’s no doubt that traditional panettone trifle recipes are delicious, they are often quite heavy — especially after a holiday meal — as they often call for mascarpone cheese.) This will give you a light, yet still holiday-appropriate dessert.
Trifles are a wonderful (and impressive) Christmas treat: