Make This! Chef Luca Manfe 10 Minute Panettone Trifle with Red Berries

2 years ago
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Here's the perfect anytime dessert-It only looks like it took you hours to make this trifle. 
-PJ Gach
Berry trifle- pannetone
Chef Luca Manfewinner of Master Chef season 4 and new Houston resident, has teamed up with Bauli Authentic Italian, makers of pastries and cakes like, Panettone, Pandoro and more yummies and created quick to make, and very good to taste, dessert recipes. 
Luca manfeIf you're in a panic on what to serve at when friends and family are coming over for dinner, or need a great tasting, but not time consuming dessert to craft over the weekend, try Chef Luca Manfe's Panettone Trifle with Red Berries. 
 
Chef Luca Manfe'sPanettone Trifle with Red Berries
Ingredients:
(4 servings)
1 Panettone 
2 cups of Raspberries Berries (red fruit)
1 cup of sugar 
4 tbsp Marsala 
1 cup Mascarpone 
2 cups Custard cream
2 tsp. Vanilla extract 
2 cups Fresh cream
Directions:
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 or red fruits into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan. First cook over medium heat until the sugar is dissolved.  Add the Marsala and remove from heat to cool. Whisk the 1 cup Mascarpone cheese until creamy then gradually add in the 2 cups of cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.  Dial the trifle lays flat on the bottom of the cup a layer of cake followed by a layer of red fruits and a layer of mascarpone cream.  Finish with whipped cream and add some red fruit. Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.

Marscarpone Cream Topping
Ingredients:
1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
Directions: 
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.

 

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