Christmas panettone trifle recipe
 So many Christmas flavours in one recipe! This trifle is made with panettone, Marsala-soaked fruits, clementines, pomegranates, nuts and ricotta. 100g/3½oz Medjool dates100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 100g/3½oz Medjool dates 100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped 1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 1 panettone 100ml/3½fl oz Marsala wine2 clementines, peeled and segmented 1 pomegranate, seeds removed400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans 1 panettone 100ml/3½fl oz Marsala wine 2 clementines, peeled and segmented 1 pomegranate, seeds removed 400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans Method To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture.To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve.