Sunday, November 27, 2011

Zuccotto trifle recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Zuccotto trifle recipe. Enjoy our collection of Christmas desserts and learn how to make Zuccotto trifle.

Wish your loved ones a buon natale with this Italian Christmas treat.

Cooking Time 15 minutes 

Ingredients (serves 6)

400g panettone, cut into 3cm pieces
150ml good-quality dessert wine
2 x 120g punnets fresh raspberries
500g fresh ricotta
60g (1/3 cup) icing sugar mixture
1 x 600ml ctn thickened cream
30g mixed glace fruit (such as cherries, pineapple and ginger), coarsely chopped
Fresh raspberries, extra, to decorate
1 x 30g Cadbury Flake bar, crumbled


Place half the panettone in a 2L (8-cup) capacity serving dish. Drizzle over half the wine and top with half the raspberries.

Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the panettone. Top with the remaining raspberries and panettone. Drizzle over the remaining wine.

Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.


For a non-alcoholic berry trifle replace the panettone with 400g brioche or sponge cake, cut into 3cm pieces. Replace the dessert wine with 150ml cranberry or apple juice.

Good Taste - December 2007, Page 127
Recipe by Abi Ulgiati

More Dessert Recipes:

Summer berry trifle
Vanilla & cinnamon shortbread stars
Cornflake choc-chip cookies
Cookie table settings
Coffee shortbread
Christmas brownies

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