Panettone Trifle With Orange Curd and Raspberries

10 servings
58 min

A make-ahead, no-bake dessert for the holidays with a ‘wow’ factor!

I made this trifle to send to my husband’s office for a party and it was a hit! I like to make a trifle for a group dessert since it serves 10 – 12, is a crowd-pleaser and easy to assemble. You can vary the ingredients, using the cake of your choice, fruit in season, and customizing it adding your layers of pudding, custard or lemon curd, and/or whipped cream.

Are you familiar with panettone? It’s a sweet Italian bread made with dried fruit and candied citrus peel. I look forward indulging in panettone every year and pick up a couple of boxes for gifts and one to enjoy with coffee or tea during the holidays. You can find it at specialty food or most grocery stores in December. The flavor and texture of panettone also makes it ideal for French toast or bread pudding. The size and price of panettone varies a good bit. I found mine at World Market for $8.99 for 1 lb 10 oz. loaf.

To complement the flavors in the panettone, I used an orange curd, adjusting my  easy microwave recipe for lemon curd. You can make the orange curd in advance and store in the refrigerator up to 3 weeks. I mixed the orange curd with cream cheese since we’re fans of the combination. I used Neufchatel cheese since that’s what I normally buy but use regular cream cheese if that’s what you prefer.

Panettone Trifle with Orange Curd and Raspberries, Serves 10


Ingredients:

  • Panettone, 1 ½ lb to 2 lb loaf (I used a 1 lb 10 oz. loaf)
  • 10 oz. jar of raspberry jam
  • 10 oz. bag frozen raspberries, thawed
  • *12 oz. (1 ½ cups or use the entire 2 cups) orange curd
  • 8 oz. cream cheese, softened
  • 8 oz. whipped cream or whipped topping
  • 2 – 3 pints fresh raspberries
  • Orange rind for garnish if desired

Remove panettone from wrapper and trim to remove hard outer crusts. Cut bread into 2 inch cubes.

Place a layer of bread in a trifle bowl or 4-quart glass bowl. Top with alternating layers of orange curd/cream cheese mixture, raspberry filling and raspberries. Repeat layers until trifle bowl is full. Top with whipped cream, fresh raspberries and garnish with orange rind strips if desired.

Refrigerate until ready to serve, up to 8 hours in advance.

Enjoy!

Find 30+ Season’s Eatings Recipes for Holiday Entertaining with recipes for appetizers, cookies, cocktails, food gifts and more,  HERE.

Panettone Trifle With Orange Curd and Raspberries
Recipe details
  • 10  servings
  • Prep time: 20 Minutes Cook time: 38 Minutes Total time: 58 min
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Ingredients

  • Panettone 1 1/2 lb to 2 lb loaf (I used a 1 lb 10 oz. loaf)
  • 10 oz. jar of raspberry jam
  • 10 oz. bag frozen raspberries thawed
  • 12 oz. (1 1/2 cups or up to 2 cups if desired) orange curd recipe to follow
  • 8 oz. cream cheese softened
  • 8 oz. whipped cream or topping
  • 2 – 3 pints fresh raspberries
  • Orange rind for garnish if desired
Easy Microwave Orange Curd
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1 orange, zested
  • 1/2 cup unsalted butter, melted
Instructions

In medium pan add raspberry jam and thawed raspberries, including liquid. Bring to boil then reduce to simmer over medium heat until raspberry filling begins to thicken and has reduced, about 20 – 30 minutes. Remove from heat and allow to cool, then refrigerate. Mixture will continue to thicken as is cools.
In mixing bowl, combine softened cream cheese with orange curd. Beat until smooth. Mixture may be made several days in advance and stored covered in refrigerator until ready to use.
When ready to assemble, remove panettone from wrapper and trim to remove hard outer crusts. Cut bread into 2 inch cubes.
Place a layer of bread cubes in trifle or 4 -quart glass bowl. Top with alternating layers of orange curd/cream cheese mixture, raspberry filling and raspberries. Repeat layers until trifle bowl is full. Top with whipped cream, fresh raspberries and garnish with orange rind strips if desired.
Refrigerate until ready to serve, up to 8 hours.
Easy Microwave Orange Curd
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in orange juice, lemon juice, zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (Microwaves vary, so this could take anywhere from 4 to 8 minutes.)
Strain the curd through a fine-mesh sieve to remove any white egg bits and for a smooth texture. For an even smoother curd, combine the zest with the sugar in a food processor, and process until finely ground. Proceed with the recipe as directed.
Pour into sterile jar and place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
Store for up to three weeks in the refrigerator.
Tips
  • Panettone is a sweet Italian bread made with dried fruit and candied citrus peel. You can find it at specialty food or grocery stores in December. The size, ingredients and prices vary. The flavor and texture of panettone also makes it ideal for French toast or bread pudding.
  • When zesting any citrus, only used the colored part of the peel, not the pith (white part) underneath the peel which is bitter.
Mary @ Home is Where the Boat Is
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