Berry, Chocolate & Panettone Trifle​

• 450g panettone, crust trimmed and cut into 3cm cubes
• 100ml Tia Maria or similar liqueur
• 300g Creative Gourmet frozen Blueberries
• 500g Creative Gourmet frozen Raspberries
• 250g cream cheese, at room temperature
• 2 cups double thick vanilla custard
• 1/3 cup plus 1 tablespoon icing sugar
• Chocolate curls or coarsely grated dark chocolate, to serve

1. Place panettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbs icing sugar and stir until well mixed. Set aside
2. Meanwhile, place cream cheese in a medium bowl. Using electric hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth
3. To assemble trifle, arrange half the soaked panettone into the base of a 10 to 12-cup trifle bowl or dish Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries.
4. Cover with plastic and refrigerate for 4-5 hours
5. To serve, top trifle with chocolate curls or grated dark chocolate and serve

1. Panettone is Italian spiced yeast bread containing sultanas and candied peel. Sold in dome-shaped boxes, it's available in supermarkets. Use light cream cheese, reduced fat custard and Sponge finger Savoiardi biscuits in place of panettone for a lighter alternative.
2. If you don't have a trifle bowl, you can use a salad bowl, or even a glass flower vase
3. The trifle can be made the day before and chilled overnight, but the longer it's stored, the more the berries 'seep' their natural rosy-pink juices.
4. Slice and toast leftover panettone and serve for breakfast