As part of the famous Christmas hamper, we have been left with a panettone which is slowly making its way towards its use-by date. Apparently, Tre Marie panettone is good stuff, but I’m not a big panettone fan (unless we’re talking about one handmade in a pastry shop and then it’s a totally different kettle of fish - like real sweet bread, it has so much more texture compared to the boxed stuff you get in supermarkets).
We are coming into the Easter period and generally in Italy that means colomba cake although really, panettone and colomba are not different in their essentials – it’s mostly the shape that changes. So before we get to Easter and someone gives us a colomba or does something equally silly, I want to finish our panettone.
So I’m going to try and make trifle. Now, while the Italians have their own word for trifle – zuppa inglese, or English ‘soup’ – it’s actually very difficult to get the ingredients for it. Jelly? Forget it – you can only get gelatine strips. Custard? Make it yourself or get a powdered mixture. Tinned fruit? It’s winter so perhaps pineapple is not really what we’re looking for. Liqueur? It’s marsala or nothing.
Anyway, I have procured an eclectic mix of ingredients and in the interests of not making a fool of myself on the internet (although it wouldn’t be the first time) I’m going to take a stab at making a trifle in Italy this afternoon and then I’ll let you know how it goes. The post will probably go along the lines of: “successful” followed by a full list of what I did, or “unsuccessful” followed by nothing. For other, less complicated things of what do you with your panettone, see Blogdolcevita and the chocolate sauce version. Yum!
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