Name: Panettone Trifle or Gâteau
Prep time: 25 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1 panettone (store-bought or homemade), cubed or sliced; 1–2 cups fresh berries (raspberries, strawberries, or blueberries) or fruit compote; 1 tbsp orange or lemon zest; 1/4 cup orange juice, sweet syrup, or liqueur (Grand Marnier, Amaretto, or Marsala); 8 oz mascarpone cheese or cream cheese; 1 cup heavy whipping cream; 1/3 cup powdered sugar; 1 tsp vanilla extract; Optional toppings: crushed amaretti or biscotti, chocolate shavings, toasted almonds or pistachios, whipped cream, cocoa powder, cinnamon

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Why You’ll Love This Recipe

This dessert is a brilliant way to repurpose leftover panettone or showcase it in a completely new and luxurious form. The light, airy texture of panettone absorbs cream and syrup beautifully, while still holding its shape. Whether you go for boozy sophistication or a fruity, family-friendly version, it’s simple to make, stunning to serve, and packed with festive flair. It’s also endlessly adaptable, allowing you to add your personal spin based on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base:

Panettone (store-bought or homemade), cubed or sliced
Fresh berries (such as raspberries, strawberries, or blueberries) or fruit compote
Orange zest or lemon zest
Orange juice, sweet syrup, or liqueur (like Grand Marnier, Amaretto, or Marsala)

For the cream filling:

Mascarpone cheese or cream cheese
Heavy whipping cream
Powdered sugar
Vanilla extract

Optional toppings:

Crushed amaretti or biscotti
Chocolate shavings
Toasted almonds or pistachios
Whipped cream
Cocoa powder or cinnamon dusting

Directions

Cut the panettone into cubes or thin slices, depending on whether you’re making a trifle or layered gâteau.
In a small bowl, mix orange juice or liqueur with zest. Set aside to brush or drizzle over the panettone.
In a large mixing bowl, beat mascarpone, cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
For a trifle, layer the bottom of a trifle bowl with panettone. Drizzle lightly with the orange juice or liqueur mixture.
Add a layer of cream, followed by a layer of berries or compote. Repeat until the bowl is full, finishing with cream on top.
For a gâteau-style dessert, layer slices of panettone like cake layers, brushing each with the liquid and spreading cream and fruit between layers.
Finish with a final layer of cream and garnish with berries, nuts, or chocolate.
Chill the dessert for at least 2 hours to allow flavors to meld before serving.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 25 minutes
Chill time: 2 hours
Total time: About 2 hours 30 minutes

Variations

Tropical Version: Use pineapple, mango, and coconut cream for a sunny twist.
Chocolate Lover’s: Add chocolate chips to the cream and use a chocolate-flavored panettone.
Nutty Crunch: Add layers of crushed praline or caramelized nuts between the cream.
Coffee Infused: Use espresso or coffee liqueur instead of citrus for an Italian tiramisu-inspired version.
Kid-Friendly: Skip the alcohol and use fruit juice or flavored syrup for soaking.

Storage/Reheating

Store the trifle or gâteau covered in the refrigerator for up to 3 days.
Do not freeze, as the texture of the cream and soaked panettone will degrade.
This dessert is served chilled and does not require reheating.

FAQs

Can I make this dessert ahead of time?

Yes, in fact it’s better when made ahead. Chill for at least 2 hours or overnight for best flavor and texture.

Can I use flavored panettone?

Absolutely—chocolate chip, lemon, or fruit-studded panettones all work beautifully and add extra dimension.

What’s the difference between trifle and gâteau?

A trifle is layered in a bowl (usually glass) and scooped to serve, while a gâteau is more structured and sliced like a cake.

Can I substitute mascarpone?

Yes, cream cheese or a mix of Greek yogurt and whipped cream can be used for a tangier filling.

Is this dessert overly sweet?

Not at all—using fresh fruit and lightly sweetened cream balances the sweetness of the panettone.

Can I use leftover panettone?

Yes, this is an ideal recipe for using up leftover or slightly stale panettone.

What type of fruit works best?

Berries, stone fruits, citrus segments, or poached pears all work well. Choose based on the season or your flavor preference.

Can I make this dairy-free?

Use dairy-free whipped topping and a plant-based cream cheese or mascarpone alternative for a vegan-friendly version.

Will the panettone get soggy?

The bread softens as it absorbs the cream and liquid, but it should retain enough structure if properly chilled.

Do I need to toast the panettone?

No toasting is needed, but you can lightly toast it for added texture if preferred.

Conclusion

Panettone trifle or gâteau is a stunning way to transform a traditional Italian holiday bread into a luxurious, crowd-pleasing dessert. Whether served in a bowl or layered like a cake, it’s simple to prepare, endlessly adaptable, and rich with seasonal flavor. Whether you’re entertaining guests or looking for a creative use for leftover panettone, this dessert is guaranteed to impress with both its look and taste.