Italian trifle

Ingredients (serves 6)
* 2 x 480g jars morello cherries, pitted
* 400g panettone*, halved, cut into 1cm-thick slices
* 130ml Vin Santo or dry marsala*
* 500g mascarpone
* 50g caster sugar
* 300ml thickened cream, lightly whipped
* 2 tbs grated chocolate, to serve


Method
1. Drain the cherries, reserving the juice. Place a layer of panettone in the base of a large glass dish, followed by a layer of cherries. Continue layering with the remaining panettone and cherries.
2. Combine 300ml of the reserved cherry juice with the Vin Santo and pour over the panettone. Beat together the mascarpone and sugar, then fold in the cream.
3. Spoon the cream mixture over the panettone and refrigerate for several hours.
4. Just before serving, sprinkle with the grated chocolate.

Notes & tips
* Panettone is from supermarkets and delis during Easter and Christmas. Substitute with brioche. Vin Santo is Italian wine and is either sweet or dry. If unavailable, use a good-quality dry marsala such as Pellegrino.

Source
delicious. - Page 99
Recipe by Valli Little