Panetoni Triffle

Admittedly, not just any trifle. This is festival trifle. Trifle with Italian Christmas cake, pistachios, cardamom, heavy cream, and apricots soaked in hot sugared liquor. Make your own panettone for this.

Panetoni Triffle

Photo by Betty H.

  • Prep Time


  • Total Time


  • Servings



  • cup dried apricots

  • 6

    cup water

  • ¾

    cup superfine sugar

  • juice of 1 lemon

  • juice of ½ orange or 1 tangerine

  • 6

    cardamom pods

  • ½

    pandoro or 1lb piece of pandoro or panettone

  • 1

    cup heavy cream

  • 1

    cup greek or whole milk yogurt

  • 3

    Tbs honey

  • ¼

    cup pistachios

  • ¼

    cup slivered almonds

  • amaretto if you like


1. Put apricots, water, sugar, juices in saucepan 2. Bruise cardamom, add to pan, stir 3. Bring to boil, turn down, add a few slugs of amaretto and simmer for 30 min 4. Drain apricots, discarding seeds and pods, put liquid back in pan, boil over high heat 15-20 min to reduce to syrup (to about 1.5 cups) - let cool 5. Cut pandoro into 1/2 inch wide, long slices. Line bowl with half of long slices, spread half of warm apricots over cake, pour half of syrup over this. 6. Repeat (placing slices opposite direction) - leave overnight covered with plastic wrap in fridge ----- Topping: ----- 1. whisk heavy cream till soft peaks, add yogurt and beat to combine - spread over trifle Drizzle with honey and scatter nuts.


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