My love affair with trifles has existed for over three decades now and I see no sign of it stopping. We’ve always had trifle for Christmas dessert and most years, I manage to hide some away for a delicious Boxing Day breakfast.
As a kid, I loved the fruit and sprinkles combination. As an adult, my tastes have expanded to more complex flavours. Whilst not traditionally a part of a Kiwi or Australian Christmas, the panettone has increasingly made it’s appearance in the summery Christmas stores. Originally from Milan, panettone is a sweet bread that is littered with candied orange, citron, and lemon zest, as well as raisins. Occasionally chocolate pieces are added too. Served in wedges with a sweet wine, it creates that final flourish for a gorgeous winter meal. So I thought, how do we bring it into the Antipodean Christmas? With trifle of course!
So here is my Italian-Kiwi version of a Christmas dessert. You could make this as one large dessert, but I like the personal touch of individual ones here – no sharing! For children, omit the Marsala wine and replace with the syrup from the plums instead. Be sure to save leftovers for breakfast the next day; it’s the best hang over cure.
