This trifle incorporates our all-time favourite, Italian panettone, in a dessert that is so complex in taste and rich in satisfaction that it really shouldn’t be called a “trifle”. With towering layers of homemade almond-scented custard, Amaretto-marinated raspberries and Amaretti cookies, this Italian take on an English classic is a guaranteed crowd pleaser.
|4 Cups||Whole milk|
|8||Large egg yolks|
|2 ½ tsp||Almond extract|
|2 Cups||Fresh or frozen raspberries|
|2 tsp||Orange zest|
|1 tsp||Lemon zest|
|1 Cup||Whipping cream|
|2 tsp||Pure vanilla extract|
|2 tsp||Icing sugar|
|½ Cup||Fresh raspberries|
|¼ Cup||Sliced almonds, lightly toasted|
|As needed||Mint leaves|
|As needed||Icing sugar (for light dusting)|
Almond Custard: Heat milk on medium until bubbling around the edges. Do not burn.
Meanwhile, in a medium bowl whisk egg yolks, cornstarch and sugar. Add milk ¼ cup at a time, whisking until fully incorporated.
Return the mixture to the pot, and cook on medium-low for 6-9 minutes, stirring constantly, until very thick.
Remove from heat and incorporate almond extract. Strain into a colander. Cover with plastic wrap directly onto the custard, refrigerate until stiff.
Marinated Raspberries: In a bowl, combine raspberries, Amaretto, orange and lemon zest.
Whipped Cream: In a chilled glass or stainless steel bowl, beat cream and vanilla until loose peaks form. Sift in icing sugar and beat again until the whipped cream holds soft peaks.
To assemble: Line the bottom of a 4 or 6-quart glass trifle bowl with half the cake. Crumble half the amaretti cookies overtop and half the raspberries with their juices. Spread half the custard over berries and top with half the almonds. Repeat.
Top with whipped cream, cover with plastic wrap and refrigerate for 4 hours.
Garnish with fresh berries, almonds, mint and a light dusting of icing sugar.