It has a lot of my favourite things...... Panettone (instead of the
pandoro (Bundt cake!!), mascerpone, lemon curd....... and booze :-)



http://www.taste.com.au/recipes/4443/limoncello+trifle


Ingredients (serves 6)

* 1 cup (220g) caster sugar
* 100ml limoncello*
* 300g blueberries
* 1/2 tsp arrowroot
* 5 eggs, separated
* 250g mascarpone
* 1/3 cup (4 tbs) lemon curd
* 1/2 pandoro* or 1 Madeira cake, cut into 2cm-thick slices
* Whipped cream, to serve
* 1 tbs toasted flaked almonds, to serve

Method

1. Place 100g of the caster sugar in a saucepan with 300ml of water
and stir over low heat until sugar dissolves.
2. Increase the heat to medium and simmer for 5 minutes. Remove 1/3
cup (80ml) of the sugar syrup and place in a bowl with the limoncello,
stirring to combine. Set aside. Add the blueberries to the remaining
sugar syrup and cook for about 2 minutes over low heat or just until
they begin to release some of their juice.
3. Meanwhile, combine the arrowroot with 2 tablespoons of cold water
and stir until smooth. Add to the blueberries and cook, stirring, for a
further minute until thickened. Set aside and allow to cool.
4. Place egg yolks and remaining 120g caster sugar in the bowl of an
electric mixer and beat until pale and thick.
5. Beat in mascarpone and lemon curd.
6. In a separate bowl, beat the eggwhites until soft peaks form, then
gently fold them into the mascarpone and lemon curd mixture. Place a
layer of pandoro or madeira sponge cake slices in a 1.5-litre glass
serving dish, brush with some of the limoncello syrup, then spread with
one third of the mascarpone mixture. Drizzle with one third of the
blueberries and their syrup.
7. Repeat the layers, then top with a final layer of cake. Brush with
the syrup and top with the remaining mascarpone (reserving the remaining
berries for garnish). Cover and refrigerate for 4 hours or overnight.
8. Just before serving the trifl e, top with whipped cream, scatter
over the reserved blueberries and sprinkle with flaked almonds.

Notes & tips

* * Limoncello is available from selected bottleshops. Pandoro is a
yeast-based cake available from Italian grocers and gourmet food stores.




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterL wrote:


> * * Limoncello is available from selected bottleshops. Pandoro is a
> yeast-based cake available from Italian grocers and gourmet food
> stores.

Pandoro is a traditional Christmas treat, originating in Verona. Panettone,
the other worldwide famous italian Christmas dessert, is from Milan. Both
friggin' good, both friggin' sugary.
A tip for theyr consumprtion: about 20 minutes before serving, place them in
a lukewarm oven, theyr grangrance will be at its maximum (as for many
buttery baked cakes).
One of the best wine matches with both is Moscato d'Asti spumante.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in
:

> PeterL wrote:
>
>
>> * * Limoncello is available from selected bottleshops. Pandoro is
>> a
>> yeast-based cake available from Italian grocers and gourmet food
>> stores.
>
> Pandoro is a traditional Christmas treat, originating in Verona.
> Panettone, the other worldwide famous italian Christmas dessert, is
> from Milan. Both friggin' good, both friggin' sugary.
> A tip for theyr consumprtion: about 20 minutes before serving, place
> them in a lukewarm oven, theyr grangrance will be at its maximum (as
> for many buttery baked cakes).


I always use Panettone, and either bake it (bread and butter pudding) or
use it as a bowl.


But I have toasted it on the odd ocassion, to have with a cup of tea.

Pandoro has the chocolate/coffee/cocoa in it???



> One of the best wine matches with both is Moscato d'Asti spumante.


Sorry, but.......... *BLECH*!!!!!




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterL wrote:

> I always use Panettone, and either bake it (bread and butter pudding)
> or use it as a bowl.
>
>
> But I have toasted it on the odd ocassion, to have with a cup of tea.
>
> Pandoro has the chocolate/coffee/cocoa in it???

Pandoro is the "pure" one, without chocolate, coffee, candied fruit and
raisins.
http://www.cano.cz/UserFiles/Image/pandoro_www.jpg

Apart from chocolate and coffee, those go in the panettone.
http://madeinfrance-asso.fr/Images/panettone.jpg

>> One of the best wine matches with both is Moscato d'Asti spumante.

> Sorry, but.......... *BLECH*!!!!!

Happens, many people dislikes sweet wines, but the pairing with these cakes
is almost perfect.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" scritto nel messaggio
> Pandoro is the "pure" one, without chocolate, coffee, candied fruit and >
> raisins.

Why a French site to explain what is in Pandoro? Was there nothing in
Italy?

I have a friend who always brings when invited at the holidays a pandoro
stuffed with zabaglione and then frozen. In about 30 minutes of thawing, it
becomes a very nice semifreddo-- elegant and delicious.

Giusi wrote:

>> Pandoro is the "pure" one, without chocolate, coffee, candied fruit
>> and > raisins.

> Why a French site to explain what is in Pandoro? Was there nothing in
> Italy?

Just googled for images. BTW, did you know they, in France, are eating
panettone and pandoro all year round? A coworker has worked in a factory
near Parma which produced both panettone and pandoro all year long.

> I have a friend who always brings when invited at the holidays a
> pandoro stuffed with zabaglione and then frozen. In about 30 minutes
> of thawing, it becomes a very nice semifreddo-- elegant and delicious.

Many people like to garnish theyr pandoro with layers of custard, too.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

PeterL wrote:
> "ViLco" > wrote in
> :
>
>> PeterL wrote:
>>
>>
>>> * * Limoncello is available from selected bottleshops. Pandoro is
>>> a
>>> yeast-based cake available from Italian grocers and gourmet food
>>> stores.
>> Pandoro is a traditional Christmas treat, originating in Verona.
>> Panettone, the other worldwide famous italian Christmas dessert, is
>> from Milan. Both friggin' good, both friggin' sugary.
>> A tip for theyr consumprtion: about 20 minutes before serving, place
>> them in a lukewarm oven, theyr grangrance will be at its maximum (as
>> for many buttery baked cakes).
>
>
> I always use Panettone, and either bake it (bread and butter pudding) or
> use it as a bowl.

I use it for trifles all the time...soaked with rum or amaretto, layered
with berries and pastry cream.

ViLco wrote:
>
>>> One of the best wine matches with both is Moscato d'Asti spumante.
>
>> Sorry, but.......... *BLECH*!!!!!
>
> Happens, many people dislikes sweet wines, but the pairing with these cakes
> is almost perfect.

I've enjoyed it since living in Italy.

ravenlynne > wrote in
:

> PeterL wrote:

>>
>>
>> I always use Panettone, and either bake it (bread and butter pudding)
>> or use it as a bowl.
>
> I use it for trifles all the time...soaked with rum or amaretto,
> layered with berries and pastry cream.



Mmmmmmmmmmmmmmmmmmmmmmmmmmm :-)



In the past, I have scooped out a panettone, then lined the inside with
melted chocolate, chilled it, then just on serving, fill the 'bowl' with
mascerated fresh fruit.


:-)


At the end of dessert (and it was a 3 course dessert!!) there was one
young lady who grabbed the panettone 'bowl', and used it as a giant cup,
and slurped the last of the 'juice' and fruit out :-)

(It's a summer time thing!! ;-)


Then everyone fell on the 'bowl' and had chunks of chocolate coated
fruit bread :-)



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."