Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

CHERRY AND MARSALA TRIFLE

CHERRY AND MARSALA TRIFLE

Related Nigella Recipes

Related Community Recipes

Serves: 8

Print
What does this mean?

Necessity being the mother of invention, I had a panettone given to me, and had to make something with it. Nigella's influence shining through with the addition of Marsala. I got the idea for this recipe from Taste.com.au. but as I haven't found decent cherries in a jar locally, went my own way and tweaked the recipe to suit myself.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 700 grams panettone
  • 300 grams double cream (thickened)
  • 500 grams mascarpone cheese
  • 100 ml Marsala
  • 50 grams chocolate (grated)
  • 700 grams cherries (pitted)
  • 200 grams caster sugar
  • 125 ml water
  • 125 ml Marsala

Method

  1. Prepare the cherries first; put the sugar, water and Marsala together in a pot on a medium low heat. Stir the mixture gently helping the sugar to dissolve. When the liquid looks and feels clear of any grainy sugar bits, bring to the boil. Add the cherries and stir about a bit as the syrup returns to the boil. Cook for just a couple of minutes before removing from heat and setting aside to cool. Drain cherries, reserving the syrup.
  2. Assembling the trifle; cut the panettone into disks, remove crust and cut again into four to six squares or rectangles as is your preference.
  3. Put a layer of panettone in the base of your trifle bowl and sprinkle over a couple of tablespoons worth of cherries. Put a second layer of panettone, and another couple of spoons of cherries. Add the final layer of panettone and finish with the cherries. Pour the Marsala into the syrup and pour over the panettone and cherries.
  4. Lightly whip the cream, and then mix the sugar into the mascarpone. Fold the cream through the mascarpone before pouring the mixture over the panettone.
  5. Cover the trifle with cling wrap and leave it in the fridge for at least two hours though longer is better so overnight would be great. When ready to serve, grate the chocolate over the cream.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment