A Christmas dish to impress.

Ingredients

Whipped Cream

200mL Thickened Cream

1 tsp Vanilla Extract

2 tbsp Sugar

Mascarpone Mixture

250g Mascarpone

150mL Cream

2 tbsp Sugar

3 tbsp Sherry

Zest of 1 Orange

1 Panettone, cut into 1.5cm slices

Jelly

200g Mixed Frozen Berries

1/4 cup Pukara Estate Fig Balsamic

2 tbsp Gelatin

3 tbsp Sugar

Custard

400mL Cream

1 Vanilla Pod, scraped

2 tbsp Sugar

4 Egg Yolks

2 Eggs

Method

To make the jelly, combine 2 cups of water, gelatin, and sugar in a saucepan. Bring to a boil, stirring until dissolved, then set aside to cool. Evenly spread berries over a lamington tin and cover with Blackcurrant Balsamic. Pour over the gelatin syrup, let it cool, and place in the fridge until firm.

To make the custard, add cream, sugar, vanilla, eggs, and egg yolks to a saucepan. Continuously stir until the custard has thickened to the desired consistency. Let it cool completely.

Whip the thickened cream, vanilla, and sugar in a large bowl until soft peaks form. In a separate bowl, add all the mascarpone mixture ingredients and whip until soft.

To assemble, place a layer of Panettone slices around a glass bowl and evenly coat with Vanilla and Cinnamon Balsamic. Cover with the mascarpone mixture, add a layer of jelly, then cover with custard and top with whipped cream. Refrigerate until needed. Decorate with your favorite berries and serve.