Christmas 2021 is over. If you found this recipe here via Google, next Christmas might just be around the corner again…. it doesn’t matter. These Panettone Trifles with Marsala Cherry Compote can be made before and after Christmas. I’d almost say they taste delicious in mid-summer too ;P In summer, however, it will probably be pretty hard to find panettone – this pastry is after, all quite seasonal and strongly linked to Christmas ;)
We made this dessert right before Christmas this year. Theoretically, I could have published it here on the blog before the holidays, but there were so many other things I really wanted to share first, so these little trifles had to wait a bit. Since some will still have panettone left over after Christmas, a dessert like this makes sense even after all these busy gift-giving days I guess ;)
Panettone (or at least its predecessors) is something the Italians make since Roman times and its “birthplace” is said to be Milan. At some point it became common practice to give away these cakes at Christmas within the family or to friends, to wish the recipient luck and success for the coming year. Similar to our Christstollen – only that we Germans do not wish anyone good with it. We just want our family and friends to get fat (and happy) from all the sugar. Just kidding ;P
Good old Panettone is sacred for Italians. These days it’s also quite popular here in Germany around Christmas – so why not do something with it? Getting a good Panettone here in Germany is, unfortunately, not that easy. Not many bakers actually bake it here, so most of the cakes you can buy here are imported… and not really that good. They might look and taste like “real” Panettone, but it’s not the same. Anyone who has ever tried a really good Panettone will know what I mean. The texture, the fluffiness … no comparison! Really not! But it’s honestly not surprising. A fresh Panettone lasts usually 3-4 weeks and is super tasty in this time. What’s sold here must be able to be edible for several months. You simply cannot compare those with each other.
I am not trying to “bash” Panettone here. Really. It is what it is. Luckily, for this recipe here it’s absolutely fine to use a regular Panettone – no need to get the best of the best. Honestly, a slightly drier cake is actually a bit better here. If the small Panettone pieces are slightly drier, they can soak up more liquid, which is perfect here. Similar to bread pudding and all the other desserts that work like that – the dry bread soaks up everything and tastes super good in the end! ;)
INGREDIENTS / ZUTATEN
For the cherry jelly:
1 gelatin leaf
1 cup (250ml) cherry juice
1 tbsp. sugar (or xylitol)
For the cherry compote:
1 small glass (12.7 oz. /360g) of sour cherries
some cherry juice (if necessary)
2 tbsp. marsala
1 tbsp. sugar (or xylitol)
1 tbsp. cornstarch
For the mascarpone cream:
9 oz. (250g) mascarpone
7 oz. (200g) heavy cream
2 tbsp. confectioners’ sugar (or powdered erythritol)
1/2 tsp. vanilla extract
about 5.3 oz. (150g) Panettone, in small pieces
some chocolate shavings for decoration
Für das Kirschgelee:
1 Blatt Gelatine
250ml Kirschsaft
1 EL Zucker (oder Xylit)
Für das Kirschkompott:
1 kleines Glas (360g) Sauerkirschen
etwas Kirschsaft (falls notwendig)
2 EL Marsala
1 EL Zucker (oder Xylitol)
1 EL Speisestärke
Für die Mascarponecreme:
250g Mascarpone
200g Sahne
2 EL Puderzucker (oder Erythrit Puderzucker)
1/2 TL Vanille Extrakt
etwa 150g Panettone, in kleinen Stücken
einige Schokoladenraspeln für die Dekoration
For my small trifles, I’ve taken classic large trifle as a model. Layers and layers of different ingredients. With the big one, you take a large spoon and go through all the layers and shovel everyone a pile of goodness on the plate – here you have a whole glass for yourself. No need to share. That’s why I like the smaller trifles actually better ;P
My trifles here have a layer of jello at the bottom, then a layer of mascarpone cream, followed by Panettone, and the Marsala cherry compote… well and then even more layers. Theoretically, you could add more different layers like chocolate mousse or maybe some fruits like persimmon, but that would probably be a bit much for those small glasses… but if you decide to do a large trifle – go for it! ;)
DIRECTIONS / ZUBEREITUNG
2. The cherry compote can be prepared a day in advance. Drain the sour cherries from the glass and save the liquid – you need about 1/2 cup (120ml) for the compote, add some cherry juice if necessary to get the right amount. Add the liquid to a saucepan, add the marsala, sugar (or xylitol), and cornstarch, and mix until well combined. Heat up on the stove until the liquid has thickened nicely, add the drained cherries and mix in. Remove from the heat and let cool down completely. If you make this the day before you should store it in the fridge until needed.
3. When ready to serve add the mascarpone, heavy cream, confectioners’ sugar (or powdered erythritol), and vanilla extract to a bowl and mix until well combined and soft peaks form.
4. Cut the panettone into small pieces. To assemble the dessert add some mascarpone cream on the jelly layers, then top with some panettone pieces, and cherry compote. Repeat with cream, panettone pieces, and cherry compote. Finish with a dollop of cream and some chocolate shavings and serve.
2. Das Kirschkompott kann ebenfalls einen Tag im Voraus zubereitet werden. Dazu die Sauerkirschen aus dem Glas abtropfen lassen und die Flüssigkeit dabei auffangen – für das Kompott braucht man etwa 120 ml Flüssigkeit. Ggf. etwas Kirschsaft dazugeben, bis die Menge passt. Die Flüssigkeit in einen Topf geben, Marsala, Zucker (oder Xylit) und Speisestärke dazugeben und gut verrühren. So lange erhitzen, bis die Flüssigkeit schön eingedickt ist, dann die abgetropften Kirschen dazugeben und unterheben. Den Topf vom Herd ziehen und das Kompott vollständig abkühlen lassen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Vor dem Servieren den Mascarpone mit Sahne, Puderzucker (oder Erythrit Puderzucker) und Vanille Extrakt in eine Schüssel geben und so lange aufschlagen, bis eine glatte Creme entsteht – sie sollte nicht zu fest sein.
4. Den Panettone in kleine Stücke schneiden. Zum Anrichten des Desserts etwas Mascarponecreme auf den Geleeschichten verteilen, dann einige Panettonestücke und Kirschkompott darauf geben. Prozedur mit der Creme, Panettone und Kirschkompott wiederholen. Mit einem Klecks Creme und einigen Schokoladenraspeln dekorieren und dann servieren.
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Here is a version of the recipe you can print easily.
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Panettone Trifles with Mascarpone Cream & Marsala Cherry Compote
- Prep Time: 00:25
- Cook Time: 00:00
- Total Time: 08:00
- Yield: 4 1x
- Category: Desserts
- Cuisine: International
- Diet: Vegetarian
Description
In case you got some leftover Panettone – why not make a delicious dessert with it? Delicious Panettone Trifles with Mascarpone Cream and Marsala Cherry Compote
Ingredients
For the cherry jelly:
1 gelatin leaf
1 cup (250ml) cherry juice
1 tbsp. sugar (or xylitol)
For the cherry compote:
1 small glass (12.7 oz. /360g) of sour cherries
some cherry juice (if necessary)
2 tbsp. marsala
1 tbsp. sugar (or xylitol)
1 tbsp. cornstarch
For the mascarpone cream:
9 oz. (250g) mascarpone
7 oz. (200g) heavy cream
2 tbsp. confectioners’ sugar (or powdered erythritol)
1/2 tsp. vanilla extract
about 5.3 oz. (150g) Panettone, in small pieces
some chocolate shavings for decoration
Instructions
1. Start the day before with the cherry jelly by soaking the gelatin leaf in cold water for about 5-7 minutes. Add the cherry juice and sugar (or xylitol) to a small saucepan and heat up. Before it starts boiling remove it from the heat, add the gelatin leaf, and let dissolve. Set aside and let cool down a bit, then divide between four serving glasses and place in the fridge overnight.
2. The cherry compote can be prepared a day in advance. Drain the sour cherries from the glass and save the liquid – you need about 1/2 cup (120ml) for the compote, add some cherry juice if necessary to get the right amount. Add the liquid to a saucepan, add the marsala, sugar (or xylitol), and cornstarch, and mix until well combined. Heat up on the stove until the liquid has thickened nicely, add the drained cherries and mix in. Remove from the heat and let cool down completely. If you make this the day before you should store it in the fridge until needed.
3. When ready to serve add the mascarpone, heavy cream, confectioners’ sugar (or powdered erythritol), and vanilla extract to a bowl and mix until well combined and soft peaks form.
4. Cut the panettone into small pieces. To assemble the dessert add some mascarpone cream on the jelly layers, then top with some panettone pieces, and cherry compote. Repeat with cream, panettone pieces, and cherry compote. Finish with a dollop of cream and some chocolate shavings and serve.
Notes
Happy Holidays!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
