Creamy festive panettone trifle

A sweet berry and custard filled twist on a traditional dessert.



Fortified Strawberry Syrup



  1. Boil the cream with half of the sugar
  2. Whip the eggs with the rest of the sugar, add the vanilla.
  3. Slowly add the cream to the eggs and return to the fire, stir constantly until the cream thickens (do not boil).
  4. Remove from heat and put it trough a fine mesh strainer into a bowl, do not touch until it’s cooled off completely.

Fortified Strawberry Syrup:

  1. Combine the water with the sugar and the strawberries, place on the stove and bring to a boil, cook for about 5 to 7 minutes.
  2. Blend with a high speed blender and strain the seeds. Add as much fortification (liquor) as you like and set aside until needed.


  1. Mix the syrup and the sherry to your liking.
  2. Cut about one inch off the top of the panettone, excavate the interior leaving one and a half inch around the side and bottom, set aside to dry out.
  3. Chop the removed panettone into cubes and set aside.
  4. Start layering the ingredients inside the cavity of the panettone starting with a little fruit in the bottom followed by some of the panettone pieces, drizzle with some syrup then add English cream and a little whipped cream.
  5. Repeat the steps until all the cavity of the panettone is filled to the top.
  6. Dress up the top with whipped cream, chocolate shaving, berries and meringue.