PANETTONE TRIFLE

Panettone Trifle image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

One 1.1-pound panettone loaf
6 tablespoons unsalted butter, melted
3/4 cup heavy cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup raspberries or sliced strawberries
2 small navel oranges or blood oranges, peeled and cut into circles

Steps:

Preheat the oven to 375 degrees F.
Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.