Leftover panettone from Christmas? Turn it into these simple chocolate cherry trifles.

What you need to know before you start

This quick-to-prepare dessert comes together in 20 minutes. You’ll need to set aside 10 minutes to combine the cherries with Marsala, tear the panettone into pieces and whisk the creme fraiche mixture. The remaining 10 minutes is used to make the chocolate ganache and assemble the trifle. You’ll also need 8 individual glasses, a flour sifter for dusting the icing sugar, a whisk and a small saucepan. 

Why is this the best panettone, chocolate and cherry trifle recipe?

These individual trifles take dessert to the next level with the use of panettone. This sweetbread is often eaten during the Christmas season with a cup of coffee or toasted with a slab of butter. Our version sees a classic English trifle combined with the Italian flavours of a panettone, all topped with luscious boozy cherries and a creamy chocolate ganache.

Served in individual glasses, it’s the perfect sweet treat to serve at your holiday party when you don’t feel like sharing. There’s little cooking involved and it frees up precious oven space.

Is it better to make trifle the day before?

If you have the capacity, these mini trifles can be made overnight. However, it’s not essential. But making them ahead of time will allow the flavours to mix and develop, resulting in a richer dessert. 

What ingredients you’ll need

Cherries: Cherries are macerated in a boozy sweet Marsala to create a sweet and flavourful addition to the trifle. 

Sweet Marsala: Fruity Marsala is combined with the cherries for a rich, sweet and slightly nutty finish. You could also use sherry or a kirsch liqueur. 

Thickened cream: Thickened cream combines with the chocolate to make a smooth, creamy and glossy ganache. 

Dark chocolate: We choose dark chocolate for the ganache for its deep, rich and slightly bitter notes. 

Creme fraiche: Creme fraiche provides a rich, slightly tangy base to achieve soft peaks with a smooth, creamy texture. Feel free to substitute with sour cream or double cream.

Icing sugar: Icing sugar dissolves quickly and evenly, adding sweetness without weighing down the creme fraiche.

Panettone: Panettone replaces the classic sponge-cake element of a trifle. It has a distinct, aromatic flavour profile that blends sweetness with subtle citrus and spice notes. You could also use brioche, or even hot cross buns. 

What is the order of trifle layers?

In a traditional trifle, the layers include the cake pieces, custard, fruit, jelly and cream. As our trifle uses panettone, we begin with half the cake pieces at the base of the glass, half the cherries with their soaking liquid, half of the chocolate ganache and half of the creme fraiche mixture. This is repeated, ending with the creme fraiche. Drizzle over any remaining ganache, shaved chocolate pieces and dust with icing sugar. 

How to store panettone, chocolate and cherry trifle

Assembled trifles should last roughly 3 days when stored correctly. Tightly wrap in plastic wrap and place in the fridge. As this recipe uses one-third of a panettone, the rest of the cake should last up to 5 days in an airtight container, however you may notice it becomes a little drier by the last couple of days. But just like a leftover brioche or other cakey bread, you can enjoy it thickly sliced and toasted, with plenty of butter. If you prefer, you can also wrap the remaining panettone in layers of plastic wrap and foil, and freeze for up to 2 months. 

How to serve trifle made from panettone

Serve your individual panettone trifles on a large serving dish using your favourite glassware. For an elevated dining experience, shave the chocolate pieces and dust with icing sugar at the dinner table as your guests watch on. It’s the perfect finish after a hearty Christmas feast with all the trimmings, like baked ham, homemade gravy and roasted brussels sprouts. 

Drink pairings with panettone, chocolate and cherry trifle

Ending your night with a mini trifle and a nightcap? We recommend a dessert wine like a vin santo or moscato to complement the sweetness of the cherries and the richness of the panettone. A rich fortified wine like port, or a fresh prosecco would also pair beautifully. 

If you love our panettone, chocolate and cherry trifle recipe, try this 

Got leftover panettone? Use it up in these sweet and savoury dishes that’ll breathe new life into odds and ends:

• Italian salad with panettone croutons
• Vanilla & lemon custard with panettone crumble
• Panettone bread and butter pudding