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Panettone Trifle Recipe

Panettone Trifle

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on November 21, 2009

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    My guests absolutely loved it and was the hit of the town. I highly reccomend keeping the cream moving. The marscapone was made in the afternoon, but I kept it moving throughout the afternoon to cream it up.

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  • on January 07, 2009

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    Yes, the chocolate/masapone cheese layer did not soften after chilling but it was still a hit. In fact, I made it last year and had requests for it this year. (even with the stiff chocolate layer!

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  • on January 04, 2009

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    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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  • on January 02, 2009

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    Yep! I made this for dessert after our New Year's Dinner. I got great reviews, and even though the servings were overly plentiful it sure disappeared quick. I added a layer of strawberries on top of the chocolate layer in the trifle. It was excellent.

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  • on January 01, 2009

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    I made this for a New Year's Party last night and it was LOVED by all! I was not too sure if I should make this as the ratings were so low. After the rave reactions by EVERYONE who tried it (it went so quickly! I thought I would rate this.
    I have never rated any recipe from FN as I hate to influence anyone on trying something new. That theory was blown with this one! It was so easy to make, so moist, and so decadent. I added some Kahlua whipped cream as I didnt realize I should have doubled the recipe for the trifle bowl I was using. Turned out even better! Such a pretty presentation made it seem I had spent hours on it when it actually only took about 25 minutes!

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  • on December 31, 2008

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    Great recipe as long as you use the right panettone. It needs to be moist, not old and dried out. A little whipped cream on top also makes the recipe blend well.

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  • on December 28, 2008

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    I have made many of Giada's recipes but this one was the worst. I made it the morning of the party. The chocolate and mascarpone whipped up and tasted great. I served the trifle several hours later (at room temperature and it was awful! There needs to be some type of cream that binds it all together because it was dry and looked terrible. I am going to attempt this again as I still have some panettone but this time I am going to add a zabaglione cream to the layers.

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  • on December 23, 2008

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    I don't know much about Panettone bread, but the one I found had candied citron peels and raisens. Awful tasting bread. Except I do like the raisens. Did I get the wrong Panettone? It looked good!

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  • on December 10, 2008

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    this is a dessert that is easy to make and sooo delicious!!!! thank you so much for sharing it with your food network fans.

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