Can I Use Pandoro Or Panettone For The Breakfast Trifle?

Our answer

Nigella's Breakfast Trifle has a layer of sponge fingers layered with mixed fruits and crowned with a creamy yogurt topping. Most of the work is done the night before, making it an easy but luxurious option for a special breakfast or brunch.

The recipe uses sponge fingers as these are quite dry and soak up the fruit juices to become soft but not too wet. Pandoro and panettone tend to be quite soft and won't soak up as much liquid and can also become slightly unpleasant in texture if left in lots of liquid. If you did want to use one of these, then pandoro would probably be our preference, and you would need to cut it into slices and let the slices dry out thoroughly either on a wire rack in a warm place (which may take a day or two) or in a very low oven (which may take an hour or so). The dried-out slices should then be able to absorb more of the fruit juices in the trifle.