Prosecco-panettone-trifle

Prosecco and panettone trifle

Swapping sherry for sparkling wine gives this creamy pud a luxurious taste

By , 01 November 2018

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Prosecco and panettone trifle
  • Cook: 10 Mins
    plus chilling

  • Serves: 14

  • Price: 53p per serving

Nutritional Info
Each 104g serving contains
  • Energy

    770KJ

    184KCAL

    9%
  • Fat

    12.5g

    med

    18%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    12.5g

    med

    14%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 741kJ/177kcal.
Ingredients
  • 115g panettone, sliced
  • 4tsp Extra Special Raspberry Conserve l 100ml Prosecco
  • 3 clementines
  • 150g fresh raspberries
  • 500g pot Asda Fresh Custard
  • 200ml whipping cream
  • 25g pistachios, chopped
Method
  • Sandwich the slices of panettone with the conserve, then arrange in the base of a trifle bowl. Drizzle over the Prosecco.

  • Peel the clementines and slice horizontally. Layer on top of the panettone and scatter over the raspberries. Spread the custard on top. Cover with clingfilm and chill for at least 30 mins.

  • Whip the cream until it holds its shape, then spread over the trifle. Decorate with the pistachios just before serving.