Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Serves
Serves 8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the Christmas fruits
- 100g/3½oz Medjool dates
- 100g/3½oz dried prunes
- 100g/3½oz dried apricots
- 100g/3½oz candied peel
- 100g/3½oz dried cranberries
- 100g/3½oz raisins
- 1 orange, zest and juice
- 100g/3½oz pecan nuts, chopped
- 100g/3½oz whole almonds, chopped
- 1 cinnamon stick
- ½ nutmeg, grated
- ½ tsp ground mixed spice
- 750ml/26fl oz Marsala wine
For the trifle filling
- 2 free-range eggs, separated
- 100g/3½oz icing sugar
- 50ml/2fl oz Marsala wine
- 500g/1lb 2oz Somerset ricotta, such as Westcombe
To assemble
- 1 panettone
- 100ml//3½fl oz Marsala wine
- 2 clementines, peeled and segmented
- 1 pomegranate, seeds removed
- 400ml/14fl good-quality shop-brought fresh custard
- 100g/3½oz pistachio slivers
- 100g/3½oz shelled pecan nuts
Method
To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out.
To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well.
Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture.
To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate.
Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve.