Chocolate pannatone, sherry, custard, berries and pomegranate trifle
Updated: Apr 17, 2020
A slice of chocolate Pannatone roughly 150-200g
100ml of just a splash of sherry
450ml double cream
4 large egg yolks
30g caster sugar
1 tbsp of cornflour
1 tsp of vanilla paste
275g strawberries (or a large punnet)
300g blackberries (or a larger punnet)
210g pomegranate seeds (or a large punnet)
225g blueberries (or a large punnet)
300ml double cream
100g dark chocolate
100g roasted and chopped hazelnuts
pinch of salt
400ml double cream
200g icing sugar
2 tsps of vanilla paste
125g redcurrants for decoration (optional)
First make the set custard, this could be made a few hours ahead or the day before. In a saucepan add the double cream and gently heat just below simmer point. While the cream is heating whisk together the egg yolks, caster sugar and cornflour until well combined. Once the cream is heated gently pour into the egg mix whisking all the time so not to scramble the eggs. Keep adding the cream and whisking until all combined.
Transfer the custard back into a clean saucepan and heat gently until the custard starts thickening. You want it to be thicker than normal custard as you want it to set and create a layer in your trifle. Once fairly thick transfer to a bowl and cover with clingfilm and leave to cool and then refrigerate. The mixture will thicken more once cooled.
If you managed to find a circular pannatone and have a circular trifle dish then slice a layer roughly 2 inches thick and squish into the bottom of the dish. If it doesn’t fit just cut pieces and layer the bottom the best you can until all covered. Evenly sprinkle the just a splash sherry all over the pannatone layer.
Once the custard is completely cooled and set in the fridge remove and spread evenly over the pannatone.