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Panetoni Triffle

By

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.



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Panetoni Triffle 1 Picture

Ingredients

  • 4 1/2 cup dried apricots
  • 6 cup water
  • 3/4 cup superfine sugar
  • juice of 1 lemon
  • juice of 1/2 orange or 1 tangerine
  • 6 cardamom pods
  • 1/2 pandoro or 1lb piece of pandoro or panettone
  • 1 cup heavy cream
  • 1 cup greek or whole milk yogurt
  • 3 Tbs honey
  • 1/4 cup pistachios
  • 1/4 cup slivered almonds
  • amaretto if you like

Details

Preparation

Step 1

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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