Written by: Rachel Phipps
Spoon about 6 cherries per serving in the bottom of your serving dishes.
Slice the panettone, and tear pieces to cover the cherries, making sure to keep the crusts away from the edges for best visual effect.
Spoon enough of the kirsch from the cherry jar over the trifle to just soak the panettone layer, and top with another 6 or so cherries. Cover and chill for at least 4 hours, but preferably overnight.
Add the icing sugar to the double cream and whip until the cream is just a little looser than you’d want to top the trifle.
Add the yogurt and carefully fold it into the cream with a metal spoon or spatula. Be careful not to over mix it, because the yogurt will thicken the cream.
Spoon the cream over the top of the trifles and finish each with a scattering of chopped pistachios.
Top tip: We’ve dispensed with exact measurements as every glass or serving dish is different, but use the ‘per serving’ measurements as a general guide.
500g Macknade panettone
Available in store
- 1 jar Wooden Spoon preserved cherries in kirsch (6 per serving)
- 100ml double cream, per serving
- 1/4 tsp icing sugar, per serving
- 1/2 tbsp natural yogurt, per serving
- handful of chopped pistachios, per serving