Boun Natale … everyone will have a Happy Christmas with this traditional Italian Christmas treat! Plan this one ahead – refrigerate for a few hours or overnight before serving to let the flavours develop and the panettone to soften. If you’d prefer and alcohol-free version, replace the panettone with brioche or sponge cake and the dessert wine with cranberry or apple juice. Serves 6.

Zuccotto Trifle- Italy

INGREDIENTS:

• 400g/15oz panettone, cut into 3cm pieces
• 150ml/ 2/3 cup good quality dessert wine
• 2 punnets of fresh raspberries
• 500g/16oz fresh ricotta
• 60g/1/3 cup icing sugar mixture
• 600ml/1/4 cup thickened cream
• 30g/1oz mixed glace fruit (i.e. cherries, pineapple, ginger), coarsely chopped
• Fresh raspberries extra, to decorate
• Grated chocolate, to decorate

METHOD:

1. Place half the panettone in a 2L (8 cup) capacity serving dish. Drizzle over half the wine and top with half of the raspberries.
2. Use a clean electric beater to beat the ricotta and half the cream in a bowl until smooth. Spoon the ricotta mixture over the panettone. Top with the remaining raspberries and panettone. Drizzle over the remaining wine.
3. Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with extra raspberries and sprinkle with the grated chocolate to serve.