fig and caramel trifle
- 1kg store-bought panettone, ends trimmed, cut into 2.5cm-thick slices
- ⅓ cup (80ml) Pedro Ximénez sherry or orange juice
- 2 cups (500g) mascarpone
- 2⅓ cups (580ml) thickened cream
- 100g unsalted butter, chopped
- ¾ cup (180g) firmly packed CSR dark brown sugar
- ½ cup (175g) golden syrup
- 1 cup (250ml) single (pouring) cream
- ¼ cup (55g) raw caster sugar
- 1 tablespoon CSR coffee sugar crystals
- 6 figs, halved lengthways
- To make the caramel, place the butter, brown sugar, golden syrup and single cream in a medium saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and cook stirring occasionally, for 10–12 minutes or until thickened. Allow to cool.
- To make the caramelised figs, place the caster sugar and coffee sugar in a medium bowl and stir to combine. Place a medium non-stick frying pan over high heat. Dip the cut side of the figs into the sugar to coat and add them, cut-side down, to the pan. Cook for 10–20 seconds or until caramelised. Remove from the pan and allow to stand until the sugar is set.
- Preheat oven grill to medium heat. Brush the panettone slices on both sides with the sherry. Place on an oven tray and grill, in batches, for 30 seconds – 1 minute or until golden. Turn the slices over and grill for a further 30 seconds – 1 minute. Cut each panettone slice into 3 strips.
- To assemble the trifle, place the mascarpone and thickened cream in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Line the base of a 4-litre-capacity glass dish with half the panettone. Spoon over half the mascarpone cream and half the caramel. Repeat the layers once more with the remaining panettone, cream and caramel. Top with the caramelised figs to serve. Serves 12–14
Photography: Con Poulos
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