Panettone Christmas Trifle

Serves: 12
It’s complicated
Time: 1 hour + setting and overnight chilling


Ingredients:

2x 85g packets raspberry jelly
700ml full cream milk
1 vanilla bean, split, seeds scraped
1 cinnamon quill
zest of ½ orange, cut in wide strips
8 egg yolks
¾ cup caster sugar, for custard
800ml thickened cream
½ cup pure icing sugar 
1 teaspoon vanilla extract
200g traditional panettone, thinly sliced
⅓ cup white dessert wine or port
500g strawberries, halved or quartered
¾ cup caster sugar, for toffee nest

METHOD:

1. Prepare the jelly as per the packet instructions, then pour into a 6 litre trifle bowl and place into the fridge to set. 

2. Combine the milk, vanilla bean and seeds, cinnamon and orange zest in a heavy based saucepan over a medium heat. Bring to a gentle simmer. Meanwhile, use electric beaters to beat the egg yolks and sugar in a mixing bowl for 3–4 minutes or until pale and creamy. Gradually add the milk to the egg mixture, whisking gently with a wire whisk to combine. Pour back into a clean saucepan and cook over a low heat, stirring constantly, for about 5 minutes or until the custard thickens. You will be able to tell it’s ready when the spoon remains covered with the custard rather than dripping straight off. Strain the custard into a clean bowl and set aside to cool, stirring often to release the heat. Place in the fridge and chill for approximately 8 hours.

3. Use electric beaters to beat the cream to soft peaks. Add the icing sugar and vanilla extract and beat to firm peaks. Spread 1/3 of the cream on top of the set jelly.

4. Place slices of panettone around the edge of the trifle bowl and over the cream. Drizzle the dessert wine over the panettone and seal it in with another third of the cream mixture. Spoon the custard on top of the cream mixture and refrigerate overnight.

5. Close to serving time, place the strawberries and the remaining cream mixture on top of the custard.

6. For the toffee nest, lightly spray the handles of 2 wooden spoons with oil and lay over a large bowl. Combine the sugar and ½ cup of water in a saucepan over a medium heat. Bring the mixture to a gentle simmer and cook, without stirring, for about 8 minutes, or until it turns golden (146°C if using a sugar thermometer). Take the pan off the heat and allow to stand for a minute until the toffee starts to thicken slightly. Using two forks, dip them into the hot toffee and then fling the toffee off the forks and over the spoons to make long strands. Repeat this process with all the toffee, working quickly as the toffee in the pan will harden as it cools. Once all the toffee is used, being quick and using your hands, gently separate the toffee from the baking paper and shape into a 'nest'. Place the toffee nest on top of the trifle and serve immediately.

When it comes to toffee, just remember these few tips:

1. Never stir or mix toffee as this can cause it to crystallise.

2. Toffee and moisture/humidity don’t get on well. Always make your toffee just before serving.

3. Make sure your sugar is clump free as this can also cause it to crystallise.

4. Hot toffee is HOT! Work carefully and don't let kids get close.

5. Place a large sheet of newspaper under the bowl for easy clean up!

“Toffee is as temperamental as North Korea, however don’t let that stop you!”