This Panettone Chocolate Trifle is both gorgeous and delicious. And super simple to put together. I love that the dessert can be made ahead of time and kept refrigerated until ready to serve after dinner. You will only need about a third of a full loaf of panettone to make the dessert. Plenty left for all your other favorite holiday treats.
Panettone Chocolate Trifle Dessert Cups
16-ounces mascarpone cheese, room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/8 teaspoon salt
1/2 cup powdered sugar
1 teaspoon espresso powder
1/2 cup coffee liqueur, such as Kahlua
10-12 ounces panettone, cubed
Chocolate shavings for garnish
8 ounces bittersweet or semisweet chocolate, melted
1/8 teaspoon salt
1/2 cup powdered sugar
1 teaspoon espresso powder
1/2 cup coffee liqueur, such as Kahlua
10-12 ounces panettone, cubed
Chocolate shavings for garnish
Serves 6-8
Using an electric mixer, beat the mascarpone cheese, melted chocolate, salt, powdered sugar, and espresso powder in a large bowl, mixing until smooth and fluffy. Set aside.
Divide half of the cubed panettone among 6-8 individual serving bowls, such as wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve.
The prepared trifles can be made 1 day ahead. Cover each and refrigerate. Allow the trifles to come to room temperature before serving.
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