1/2 cup of cherry preserves, chopped
1/2 cup of raisins
1/2 cup of chopped nuts
4 tablespoons of brandy
1 panettone loaf (500g) or leftover
300g of dark chocolate
1 can of heavy cream
150g of cream cheese
Rum to moisten the panettone
Topping
200g of dark chocolate, melted
1 can of heavy cream
Utensil
A 16cm diameter bowl
1/2 cup of cherry preserves, chopped
1/2 cup of raisins
1/2 cup of chopped nuts
4 tablespoons of brandy
1 panettone loaf (500g) or leftover
300g of dark chocolate
1 can of heavy cream
150g of cream cheese
Rum to moisten the panettone
Topping
200g of dark chocolate, melted
1 can of heavy cream
Utensil
A 16cm diameter bowl
In a bowl, combine the cherry preserves, raisins, nuts, and brandy
Let it marinate for 30 minutes
Cut the panettone into thin slices
Chop some of the slices to get three cups of panettone. Reserve
Melt the chocolate in a double boiler, remove from heat, mix in heavy cream and cream cheese
Use an electric mixer to beat until creamy
Mix in the fruits and chopped panettone
Line the bowl with aluminum foil
Arrange thin slices of panettone along the sides of the bowl, making sure it's fully covered
Moisten with rum
Place the filling, alternating with panettone slices
Finish with a layer of panettone
Cover with plastic wrap and refrigerate for at least three hours
Topping
Melt the chocolate in a double boiler, remove from heat, mix well with heavy cream
Unmold the trifle and spread the topping
Serve with seasonal fruits.
