This Sparkling Wine Trifle with panettone, mandarin oranges, pomegranate arils, and luscious mascarpone cream is a simple yet elegant dessert with a subtle aroma of sparkling wine. If you are looking a perfect dessert for your New Year’s eve celebration, then this recipe may be for you.Jump to Recipe
Hey folks, how are you doing? In case you had and celebrated it, have you enjoyed the holiday break? Our break was a lovely, low-key family holiday with my husband and pets. It was a relatively short one – just four days – so we wanted to keep it simple.
Holiday Season is Not Over Yet
And I also love those few days between Christmas and New Year’s eve; even if you work, these few days tend to be quite calm and easy-going (well, unless you have a ton of deadlines to complete.)
Also, while Christmas may be over, the holiday season is not yet. And in our house it actually lasts until January 2, which is Andrew’s birthday.
Sparkling Wine Trifle
Looking for a dessert for New Year’s eve celebration?
What about this Sparkling Wine Trifle then? Sparkling wine is definitely the ingredient that screams “New Year!”
This recipe calls for just a few ingredients including store-bought panettone, mascarpone, pomegranate arils, mandarin oranges (clementines or regular oranges will do), mascarpone, and of course, sparkling wine
Since the aroma of sparkling wine is super subtle, I opted for reducing its volume by simmering down. Reducing volume would make the aroma more concentrated. This trifle still has a subtle flavour of sparkling wine, but it can be recognized much better.
Sparkling Wine v. Champagne
All champagne is sparkling wine, but not all sparkling wine is champagne. Sparkling wine can only be called champagne if it comes from the Champagne region in northern France.
You don’t need expensive sparkling wine for this recipe – use whatever you enjoy yourself.
For this recipe, I used Prosecco (wine that comes from Veneto region in northeast Italy.) It’s fresh, fruity, and cheaper than champagne. If you feel like splurging a bit, then you can use champagne, too.
New Year’s Eve Recipes
If you are celebrating New Year’s eve, please be sure some of these ideas below – these are easy and elegant desserts:
I hope you like this Sparkling Wine Trifle, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Sparkling Wine TrifleCourse: Dessert
Sparkling wine trifle with panettone, mandarin oranges, pomegranate arils, and luscious mascarpone cream.
500 ml. (2 cups) sparkling wine of your choice; I used Prosecco
450 gr. mascarpone
4 tbsp. (~32 gr.) icing sugar – may need some extra
250-300 gr. panettone, crust removed
3-4 mandarin oranges or clementines, peeled and segmented
1/3 cup (~60 gr.) pomegranate arils
You will need a small-medium trifle bowl for ~1500 ml. or smaller glasses for individual serving
- In a small-medium saucepan, bring the sparkling wine to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to about 1 cup, about 12-15 minutes. Remove from heat and let aside to cool completely.
- In a large bowl using a hand or stand mixer with a whisk attachment, over lower speed, beat the mascarpone with the icing sugar, until smooth and combined, about 30 seconds.
- Reserve about 1/4 of the reduced sparkling wine for soaking the. Starting with ~ 1/2 cup (150 ml.), add the reduced sparkling wine to the mascarpone and beat again to incorporate; depending on how thick your mascarpone is, you can add more. Also, since sparkling wines vary in sweetness, you may want to add some extra icing sugar.
- To assemble, add a little of the mascarpone cream on the bottom of your bowl or glasses. Layer the mandarin oranges and sprinkle with the pomegranate arils. Sprinkle with a little of the reserved reduced sparkling wine. Layer the mascarpone cream and then the panettone cubes; sprinkle the panettone with the reduced sparkling wine. Depending on your serving option, alternate the layers until you use up the ingredients. The top layer should be the mascarpone. Sprinkle with pomegranate arils, if desired.
- Let the trifle stay refrigerated for 2 hours before serving. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.