Prosecco and panettone trifle
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- 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
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.