Bauli's Panettone Berry Trifle
Chef Luca Manfè
Ingredients for the Mascarpone Cream:
chilled whipping cream
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 into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
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.
Begin the trifle by placing a layer of cake on the bottom of the cup followed by a layer of berries and a layer of mascarpone cream.
Finish with whipped cream and add some berries.
Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.
Directions for Mascarpone Cream:
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.