This Gingerbread Cranberry Panettone Trifle is a rich, decadent, and super easy Christmas dessert. It takes only 15 minutes to make, but it tastes like a million dollars!
Hello, everyone! Happy Monday! In fact, this Monday is not as harsh as usually. It’s somewhat enjoyable. Why? You really can feel the holidays now, and it feels good. On the other hand, the anticipation is the best part of the holiday season, so I am not rushing the time. Simply enjoying my Monday and sharing this delightful Gingerbread Cranberry Panettone Trifle.
My dear readers, if you haven’t chosen your Christmas dessert, please consider this trifle. It’s amazing, and I don’t say that often. It’s packed with the flavour, and it’s so easy to make (Well, it might take a bit longer than 15 minutes to make. On the other hand, if you plan accordingly, you will need just 10 minutes or less to assemble it. How does this sound now?)
What are the elements of this Gingerbread Cranberry Panettone Trifle?
- Store-bought Panettone (Italian sweet bread). You can choose any of your choice from plain to packed with chocolate or dried fruit. Remove the crust and reserve them for snacking on later;
- Mascarpone cream, or the combination of mascarpone and cream cheese, to be precise. Rich, decadent, smooth, and just perfect for a trifle;
- Splices and flavourings that bring in those holiday vibes such as nutmeg, cinnamon, vanilla, and orange
- Simple coffee syrup (Make it one day ahead to save time on a day of assembling);
- Cranberry sauce (Make it one day ahead to save time on a day of assembling). I figured that it would be great to balance out the sweetness and richness of this dessert by adding a refreshing and luscious layer. Cranberries and gingerbread? What could be better!
I served this desert in glasses just for a presentation purpose, but it’s not the most convenient way, so feel free to use whatever you fancy. Indeed, you can double (triple maybe?) the recipe and make it in a large trifle bowl. It will disappear quite fast!
Cheers and see you soon.