Cherry Vanilla Trifle


4 serves
25 minutes


This recipe is a celebration of summer! It is a chilled delight, so please note this recipe requires overnight refrigeration.




250g Double Cream
500g Panettone
1 tspn Vanilla Bean Paste
1 Tbsp Caster Sugar
Fresh Cherries
Strawberry Compote
2 tspn
Strawberry Compote Ingredients
2 cups Strawberries
2 tspn Sugar
1 Tbsp Water


1 Cut Panettone into 2-3cm pieces
2 To make compote, place strawberries in microwave safe bowl. Sprinkle them with sugar and water. Cover with a ceramic plate or plastic wrap and cook on high for 2 minutes.
3 Remove from microwave and uncover with caution as it will be hot with steam. Stir mixture. If needed, cover again and heat for one more minute and then leave to cook in own steam for 5 to 10 more minutes. Cool before layering in trifle.
4 Stir the vanilla bean paste and two teaspoons of sugar through the Double Cream. Set aside for assembly.
5 For trifle assembly, simply place half of the panettone pieces in individual glasses or one large serving bowl. Top with half the strawberry compote and half of the vanilla flavoured Double Cream. Repeat this process again, and then top with fresh cherries.
6 Cover and place in the refrigerator overnight to chill. Enjoy!

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!