Panettone trifle

Panettone trifle

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  • 6 - 8
  • Easy
  • 20 minutes
  • 20 minutes
  • Delaire Empress Rosé

“There are many different flavours of this Italian cake – from pistachio to chocolate – and they’ll all work.” – Abigail Donnelly.


  • 1 x 750 g panettone, sliced or cubed
  • ½ cup Amaretto or brewed coffee
  • 1x 600 g punnet strawberries, hulled
  • 50 g caster sugar
  • 4 T elderflower-flavoured cordial
  • 4 T lemon juice
  • 100 g flaked almonds
  • 1 T icing sugar, sifted
  • 1 x 500 ml carton Woolworths long-life whipping cream, whipped
  • 500 ml Woolworths fresh vanilla-flavoured custard

Cooking Instructions

1. Place the panettone in a trifle bowl, pour over the liqueur or coffee and leave to soak for 10 minutes.

2. Preheat the oven to 180°C. Toss the strawberries, sugar and cordial. Place on a baking tray lined with greaseproof paper, drizzle with lemon juice and roast for 20 minutes. Allow to cool.

3. Place the almonds in a pan over a medium heat and toast until golden. Allow to cool, then toss in the icing sugar.

4. Gently fold the cream into the custard. Spoon the strawberries over the cake, then top with the custard and cream. Scatter over the almonds and serve.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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