CHRISTMAS PANETTONE TIRAMISU

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Christmas Panettone Tiramisu RECIPE 👇

300ml Espresso
6 Egg yolks
1 cup (200g) sugar
60ml brandy / whisky
1 orange, zested
500g mascarpone cream
500ml thickened cream
1 panettone of your choice (I used choc orange), sliced into large 2cm thick discs that will fit in your trifle vessel
1/4 cup (25g) dark cocoa powder

Step 1. To start this recipe, brew your coffee. Strong is better for this recipe. Instant coffee is also fine to use.

Step 2. In a large heatproof bowl place in your egg yolks, sugar, brandy/whisky and orange zest then whisk them immediately to combine it all. Place the bowl over a large pot of boiling water then continually whisk it whilst the egg mixture thickens. This might take up to 8 - 10 minutes.

Step 3. Remove it from the heat then add the mascarpone cream. Now, whisk until it is smooth and glossy. Place it into the fridge until it is needed.

Step 4. In a large bowl, whip your cream with an electric mixer with a whisk attachment until you reach soft peaks. Begin to fold this cream through your mascarpone cream mixture until all the cream is evenly incorporated.

Step 5. Quickly submerge each disc of panettone (one at a time) into the coffee then place into the trifle dish. Spoon in a good helping of your mascarpone cream mixture onto the layer of soaked panettone. Repeat this step directly on top of the mascarpone until your trifle glass is full.

Step 6. Dust the top layer with the dark cocoa powder then place in the refrigerator for at least 5 hours or overnight to set (it’s best with a decent amount of time and great one for Christmas to have pre-prepared!)

CHOC BLACKBERRY CHRISTMAS TRIFLE

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RECIPE DEVELOPED FOR WOOLWORTHS

2 x packets Woolworths Port Wine Jelly
1 x Woolworths Chocolate Mud Cake, sliced into squares
1 x packet Woolworths Mini Choc Sponge Rolls
1 x 600ml Woolworths Thickened Cream
2 tbs icing sugar
2 x 125g punnets fresh blackberries

Method
Step 1. Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve. Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3 cm cubes.

Step 2. Whip together the thickened cream and icing sugar until just firm peaks are achieved

Step 3. In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.

CHRISTMAS CHOCOLATE BARK

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NANNA'S SUMMER PUDDING

RECIIPE BY @NUTORIOUS_

SERVES: 8

PREPARATION:  25 MINS (+ 6 hrs or overnight setting)

COOKING: 10 MINS

WHATS IN IT: 

1kg fresh mixed berries (blueberries, mulberries, strawberries, raspberries and even blackberries are great to use)

2 tsp apple cider vinegar

2 Strips of lemon peel

220g (1 cup) raw sugar

1 tbs lemon or orange jelly crystals

12 – 15 slices of ordinary white bread

Extra assorted fresh summer berries, cream & ice cream, to serve

PUTTING IT ALL TOGETHER: 

1. Cut the crust off each of the pieces of bread and use to line the inside of a medium size glass-mixing bowl (approximately an 18cm x 11cm (7 x 4 inch) or 7 cup / 1.5L capacity. Starting with a bottom layer overlap the bread over the top of each other to form a bread bowl to place the cooked berries into. Make sure there are no holes and that each layer overlaps one another to ensure the juices are sealed in.

2. Layer the bread, covering the base and the sides, leaving a 1cm border from the top. You should have a few slices left to cover the top (3-4 slices). Place the berries, lemon peel, raw sugar, vinegar and jelly crystals in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-5 minutes or until the sugar has dissolved.

3. Once the berries are cooked strain through a fine sieve, seperating the cooked berries and juices. The remaining juices should come to around 200ml, however this will vary dependant on how long you cook the berries for and if they are frozen or fresh.

4. Generously pile the berries into the premade bread shell just short of the top of the bread. Top with a little remaining juice (about 60ml, ¼ cup) to ensure the bread soaks up the colour of the berries. Set aside remain juice in fridge to be poured over pudding when served. Using the remaining bread, cover the top in a similar fashion to seal off the pudding. Place a plate and something heavy on top of the bowl to seal down the pudding and place in the fridge to set overnight.

5. To serve, invert the pudding on top of the serving plate and give the bowl a tap. The pudding should slide out. You can even pour some of the leftover juices over the top of the finished pudding. Serve with the remaining juices, cream, ice cream and more berries.

NOTES & TIPS:

• Using frozen berries instead of fresh can save time and money. If using frozen berries the cooking process may take a little longer as the berries need to thaw. Try to thaw them out first before using to reduce the cooking time.
• A vast range of berries can be used, I recommend blueberries, mulberries, strawberries, raspberries and even blackberries.
• Make sure not to over cook the berries, as you want them to retain their shape.
• Alternatives to apple cider vinegar could be any regular or fruit based vinegar such as raspberry vinegar, balsamic vinegar, malt vinegar or white wine vinegar.
• If needed pour more juice over the bread half way through its setting process to infuse more colour into the bread.
• Keep the remaining juices to serve with the pudding once set.

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