MY BOOZY ITALIAN-STYLE TRIFLE

Featuring Italian ingredients, this is most definitely a boozy trifle! If you like fruit in yours, add some peeled, diced pears or orange segments in between the layers. For a sophisticated presentation, assemble individual trifles in Martini glasses.

Serves 8

For the Marsala jelly

l 2 medium sheets of leaf gelatine (11 x 7.5cm)

l 200ml (7fl oz) Marsala

l 2tbsp caster sugar

For the trifle l 500g (1lb 2oz) mascarpone l 6tbsp icing sugar, plus extra to finish

l Finely grated zest of 2 oranges, plus extra for serving

l 5-6tbsp Vin Santo or Marsala, plus extra to drizzle

l 50g (1¾oz) chopped mixed peel (optional)

l 300ml (10fl oz) double cream l About 250g (9oz) panettone l Dark chocolate, for grating

To make the jelly, soak the gelatine sheets in a shallow dish of cold water. Meanwhile, put the Marsala and sugar into a small pan and stir over a low heat until the sugar has dissolved. Bring almost to the boil and then take off the heat. Squeeze the gelatine to remove excess water, then add to the Marsala syrup and stir until fully dissolved. Pour the mixture into a shallow container and leave to cool, then cover and chill for a few hours until set.

Put the mascarpone into a bowl and sift in the icing sugar. Add the zest, Vin Santo or Marsala and mixed peel, if using, and beat until combined. In another bowl, whisk the cream to soft peaks and then fold into the mascarpone mixture, using a metal spoon or spatula.

Cut the panettone into small cubes and place in a bowl. Drizzle a little Vin Santo or Marsala over and toss to coat.

To assemble the trifle, place a layer of panettone in a large glass serving bowl. Roughly chop the Marsala jelly and scatter half over the panettone layer. Spread half of the mascarpone mixture on top. Repeat these layers, then chill until ready to serve.

To finish, grate a layer of dark chocolate and orange zest over the surface, and sprinkle with some icing sugar.