Wednesday, February 13, 2008

Christmas Panettone Trifle

3 1/2 cups sliced peaches
1/4 cup brandy
2 cups panettone
9 oz strawberries, sliced
2 pints carton vanilla custard
1 cup thickened cream
1/3 cup flaked almonds, toasted, and strawberries

Drain sliced peaches and reserve 1/3 cup of the juice. Combine the reserved liquid and 1/4 cup brandy. Cut panettone into bite-sized cubes.
Spread the panettone into a 10 cup serving dish and drizzle with brandy mixture. Top with the peach slices and oz strawberries, sliced. Pour on vanilla custard.
Cover and refrigerate for 3-4 hours or overnight. Whisk 1 cup thickened cream until firm. Spoon over and sprinkle with 1/3 cup flaked almonds, toasted, and strawberries.

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