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Panettone Trifles | Bake to the roots

Panettone Trifles with Mascarpone Cream & Marsala Cherry Compote

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:00
  • Total Time: 08:00
  • Yield: 4 1x
  • Category: Desserts
  • Cuisine: International
  • Diet: Vegetarian


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



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


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.


Happy Holidays!