INGREDIENTS
1kg of fresh or thawed berries
100ml water
1/2 cup of sugar
5 eggs
7 tbsp. sugar
2 vanilla beans or 1 tbsp. vanilla extract
500g mascarpone
500g traditional Stefano panettone, preferably a little stale, sliced
Large handful of amaretti cookies
Icing sugar
PREPARATIONS
Place berries in a large heatproof bowl. In a saucepan, heat 100 ml of water with sugar until sugar melts. Turn up the heat and simmer until a thick syrup forms (about 15 minutes). Pour syrup over fruit and set aside until cool.
For the cream: Separate egg whites and yolks. Whip egg whites in a bowl until they have a whipped cream texture. In another bowl, whisk egg yolks with sugar and add vanilla. Stir the sugar into the yolks. Add the mascarpone to the egg yolk mixture and continue to whisk. Working very gently, fold the egg whites into the sugar and yolk mixture with a wooden spoon.
Cut the panettone into thick slices across the width so that you have panettone slices. Place the first slice in the bottom of the trifle bowl, spread the mascarpone cream over it and then the fruit. Repeat these steps 3-4 times and let rest in the refrigerator for 4-6 hours. Remove the trifle dish from the refrigerator. Crumble amaretti cookies on top and sprinkle with powdered sugar.