Berry Chocolate Panettone

Serves 8

Prep Time 10 min

Cook Time 15 min


  • 450g panettone, crust trimmed and cut into 3cm cubes
  • 100ml Tia Maria or similar liqueur
  • 300g Creative Gourmet frozen Blueberries
  • 500g Creative Gourmet frozen Raspberries
  • 250g cream cheese, at room temperature
  • 2 cups double thick vanilla custard
  • 1/3 cup + 1 tablespoon icing sugar
  • Chocolate curls or coarsely grated dark chocolate, to serve


  1. Place panettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbs icing sugar and stir until well mixed. Set aside.
  2. Meanwhile, place cream cheese in a medium bowl. Using electric hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth.
  3. To assemble trifle, arrange half the soaked panettone into the base of a 10 to 12-cup trifle bowl or dish. Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries. Cover with plastic and refrigerate for 4-5 hours.
  4. To serve, top trifle with chocolate curls or grated dark chocolate and serve.


  • Panettone is Italian spiced yeast bread containing sultanas and candied peel. Sold in dome-shaped boxes, it’s available in supermarkets. Slice and toast leftover panettone and serve for breakfast
  • If you don’t have a trifle bowl, you can use a salad bowl, or even a glass flower vase
  • The trifle can be made the day before and chilled overnight, but the longer it’s stored, the more the berries ‘seep’ their natural rosy-pink juices
  • Healthier option: Use light cream cheese, reduced fat custard and Sponge finger Savoiardi biscuits in place of panettone for a lighter alternative (Per Serve: 1560kJ, protein 9.3g, total fat 9g (sat. fat 5g), cholesterol 81.4mg, carbs 59.8g, fibre 4.9g, sodium 276.5mg. Glycemic index estimate: medium).

Products Used In This Recipe