Panettone Trifle

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This is awesome! I found a chocolate Panettone made with Hershey's chocolate. I will make again and again!

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too rich and sweet for my taste, maybe it could do with out the sugar. The trifle overpowers the panettone.

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I've made this several times...it's always a hit. But I agree it can be a bit dry. I use a bit less powdered sugar in the cheese layer and thin it with a little whole milk or cream. I also drizzle extra liquid onto the cake, usually a mixture of cold coffee and coffee liquor. And it's very important to bring the dessert to room temp before serving.

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I was wondering...before I make this.. Some people think the panettone was a little dry. What about either making a whipped cream layer or a simple syrup maybe with a little coffee liquor mixed in? I know that if you sprinkle a simple syrup concoction to cake it will be more moist.

I'm going to have to think about this. I love panettone but it usually is a different texture than cake. More like a bread than a cake texture.

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I doubled the recipe on this trifle for a huge potluck lunch at work. It was easy to make, and I followed the advise to refrigerate the night before. The next morning, the chocolate mascarpone was hard as a rock, but I didn't dismay. I let it sit out about 4 hours then stuck it in the microwave for a minute. It came out just as creamy as the night before. I topped it off with a tub of Cool Whip and some crumbled chocolate biscotti. Suffice it to say that once word spread that it wasn't just a mere chocolate mousse or pudding, it was gone! It was the best dessert I'd had in a very long time. Thanks, Giada!

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I made the reciepe for a pot luck and it was a hit!!! I only modified it by not adding as much confectionary sugar (I personally find it too sweet and I made whip cream and added nutmeg and cinnamon in it and threw that in the layer (panetonne, cheese, whip, pannetone, cheese whip, etc EVERYONE LOVED IT!!!!

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Just saw this today and had to make it. I am so glad that I did. I used ladyfingers instead of the panettone b/c I already had them on hand. It worked just fine as this is a very adaptable recipe. This literally took me 5 minutes to prepare. Just an unbelievably rich, decadent and elegant dessert in no time at all. I have no intention of telling anyone that this was so easy! For those reviewers that said it bacame hard and stiff after refrigeration here's a tip: mascarpone cheese is kind of funny. If you mix it too much it becomes stiff; so don't overmix. Blend it very carefully and slowly until just smooth. Then about 30 minutes before serving take it out of the fridge so it can soften a bit. You will find that this solves your problem. This is definitely in my list of favorite desserts from now on. Giada -- you rock!

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My wife and I saw Giada make this and had to try it. We made it twice and it rocked both times. Too addictive!!!!! So easy to make. We used the Williams & Sonoma Panettone (which is just evil-yummy in the first place (We need to make Mario's next!! and mixed the marscapone with the other ingredients. It was so fluffy! We had some left over and had it the next day... it was like eating a wonderful, whipped, chocolate cheesecake!!!! I wish it was cheaper to make.... then again it's better that it isn't so we don't make it all the time as we would need to get some larger clothes!!!!!
Make sure you don't use Kahlua, it's too thick. Get a straight coffee lliqueur.
Now where is that panettone recipe........... ;

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I made this for New Years, and I followed this recipe EXACTLY and yet it turned out awful - so I know the problem is not me, it's the recipe. It was such a disaster that we ended up throwing it away. It was DRY (even after using more than 1/4 cup Kahlua and the chocolate layer was hard, even after setting out 2 hrs. before serving time. What a waste of money - it wasn't exactly cheap to make!

Here is the problem - the melted chocolate and mascarpone cheese is nice and creamy when first whipped up, but after the chocolate hardens in the fridge, it's much too thick, even after setting out at room temperature. Trifle is supposed to be creamy, not hard and dry.

I think the solution to this problem would be to fold in some whipped cream (probably about a pint, whipped to the melted chocolate-mascarpone mixture to make it creamy.

Honestly, this was like eating dry bread with hard fudge on top. Not very appetizing!

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I made this for New Year's Eve with some trepidation after reading other reviewers comments about how dry the panettone was, and how hard the mascarpone/chocolate became after refrigerating. I sampled the trifle right after making, and thought it was good, but not great. I refrigerated the others overnight and let come to room temperature before serving. The mousse was still hard though, so I popped them in the microwave on low just to soften them up. Wow, what a difference that made! The mousse was soft and creamy, and the panettone was moist and flavorful after absorbing the liquid overnight. What had been an ok dessert, was now a memorable dessert. Thank you Giada!