Layer cubes of panettone with whipped cream, custard, and fresh fruit to make a festive trifle, a classic British dessert made by layering sponge cake, custard or cream, fruit, and sometimes jelly ...

Press the slices of panettone into the mould and sprinkle over leftover 100ml of Baileys into the sponge. Spoon the chestnut cream into the mould and place a large piece of the panettone on top to ...

Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Spoon on the other ...

Serve with clotted cream or softly whipped cream ... Pour a little of the mixture into the oven dish, then add a layer of sliced panettone. Scatter in a few chocolate chips.

Slice the edges off the panettone in strips and use them to line ... then put both seeds and pod into a pan on a medium heat, along with the cream, milk and butter, and simmer for 5 minutes ...

Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.

Beautifully wrapped, the soft and springy sponge is best paired with ice cream for the perfect festive after-dinner treat. You can also get it with a Cocoa & Chocolate Chip Panettone. We were ...