So you got a panettone in a box for Christmas. Put it to good use and make this decadent trifle using panettone, chocolate and cherries.
In 30 minutes, you’ll be able to throw the ingredients of this dish together and have it served up ready for your guests.
350g pitted cherries
1/3 cup sweet Marsala
600ml thickened cream
200g dark chocolate
200g crème fraiche
1/4 cup icing sugar, sifted, plus extra to dust
1/3 panettone, torn into 3cm pieces
Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer.
Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.
Whisk crème fraiche, icing sugar and remaining 300ml cream to soft peaks.
To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the crème fraiche mixture. Repeat the process, finishing with the remaining crème fraiche mixture.
Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.