Nigella Panettone Trifle

Every Christmas growing up, my nan would bring out this glossy, golden panettone — tall as a hatbox, wrapped in foil with a red ribbon. We didn’t always know what to do with it. Toast it? Butter it? Just admire it like a trophy?

Then one year, I saw Nigella on telly casually dousing panettone in espresso and folding it into a trifle with mascarpone and chocolate. I nearly cried from joy. It was like someone had found a way to give old-school British trifle a modern Italian soul.

This Nigella Panettone Trifle is that dessert. Luxurious, a bit grown-up, but still deeply comforting — and best of all, it’s ready in about 70 minutes. A true showstopper with hardly any faff.

Ingredients List

• 1 pound mascarpone cheese — rich, creamy base for the trifle layers.
• 8 ounces bittersweet or semisweet chocolate, melted — adds depth; I use 70% dark when I want it extra punchy.
• ½ cup confectioners’ sugar — balances the sharp espresso.
• 1 tbsp instant espresso powder — gives that unmistakable mocha richness. You can swap with strong coffee granules in a pinch.
• ¼ cup coffee liqueur (e.g., Kahlúa or Tia Maria) — optional but gorgeous; adds warmth and aroma.
• 12 ounces cubed panettone — make sure it’s not too dry. Toast it lightly if it’s overly soft.
• Chocolate shavings (for garnish)

(Yes, you caught me — I didn’t measure the espresso or liqueur in grams. You don’t need to either. Trust your pour.)

How to Make It

1. Melt your chocolate gently in a heatproof bowl over simmering water. Let it cool slightly.
2. Whisk together the mascarpone, melted chocolate, confectioners’ sugar, and espresso powder in a large bowl until smooth and fluffy. I use a handheld mixer, but a wooden spoon and elbow grease work too.
3. Cube your panettone into bite-sized chunks. Not too tiny — you want them to hold their own in the layers.
4. Layer up: In six glasses (or one large bowl, if you prefer), add half the panettone cubes.
5. Spoon over half the liqueur — don’t drown it, just a splash or two per portion.
6. Add half the mascarpone mixture, smoothing it lightly with the back of a spoon.
7. Repeat with the rest of the panettone, liqueur, and mascarpone.
8. Top with chocolate shavings. I do this with a vegetable peeler over a cold chocolate bar. Very satisfying.
9. Chill for at least 1 hour, or overnight if you can. Or eat immediately if you’re like me and pretend it’s “chef’s privilege.”

Common Mistakes

Why is my panettone trifle too wet?
You probably overdid the liqueur or espresso. Just a drizzle is enough — panettone is like a sponge.

Why does it taste too bitter?
Bittersweet chocolate plus espresso can lean intense. Add more sugar or a splash of cream next time to mellow it.

Why did it go mushy overnight?
You may have pre-assembled it too far ahead or used very soft panettone. Toast the cubes lightly if they’re too delicate.

Can I skip the coffee liqueur?
Yes! It’ll be more kid-friendly too. Try orange juice or just strong coffee.

Confession: I once layered this in a plastic takeaway tub and brought it to a party.
Wasn’t elegant, but not a crumb left.

Storage Tips

• Fridge: Store covered in the fridge for up to 3 days. Flavours get deeper, but texture softens a little.
• Freezer: You can freeze it, but it might turn icy. Wrap portions tightly and freeze for up to 1 month.

What to Serve With It

• Raspberries or strawberries — Their tartness cuts through the richness like a dream.
• Caramel or vanilla gelato — A scoop makes this a full-on dessert parade.
• A glass of vin santo or amaretto — Stays in theme and gives the grown-ups something to smile about.

FAQ Section

Can I make this gluten-free?
Yes — look for a gluten-free panettone (they exist!), or substitute with gluten-free sponge fingers.

Can I use cream cheese instead of mascarpone?
You can, but the texture will be firmer and slightly tangier. Soften it first and adjust sugar to taste.

What can I use instead of panettone?
Brioche or challah works beautifully. Even stale pound cake if you’re in a pinch.

Can I make it ahead of time?
Absolutely. Assemble the night before, chill it, and garnish just before serving.

Try More Recipes:

• Nigella Chili Jam
• Nigella Almond Lemon Cake
• Nigella Courgette And Lime Cake
• Nigella Bavette Steak Recipe