Berry, Chocolate & Panettone Trifle

Perfect for Christmas dessert. Its soooooo good!

Ingredients:

• 450g pannettone, crust trimmed and cut into 3cm cubes
• 100ml Tia Maria or similar liqueur
• 300g frozen blueberries
• 500g frozen raspberries
• 250g cream cheese, at room temperature
• 2 cups thick vanilla custard, shop bought is fine
• 1/3 cup plus 1 tbsp icing sugar
• chocolate curls or coarsely grated dark chocolate, to serve

Method:

Place pannettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbsp icing sugar and stir until well mixed. Set aside.

Meanwhile, place cream cheese in a medium bowl. Using electrical hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth.

To assemble the trifle, arrange half the soaked pannettone into the base of a trifle bowl or dish. Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries.

Cover with a clingfilm and refrigerate for 4-5 hours.

To serve, top the trifle with chocolate curls or grated dark chocolate and serve.