This Gordon Ramsay dessert is most definitely a boozy trifle! Prepare ahead and leave in the fridge to allow the flavours to mingle
- For the marsala jelly:
- 2 medium sheets leaf gelatine (11 x 7.5cm)
- 200ml Marsala (Californian cooking wine)
- 2 tbsp caster sugar
- For the trifle:
- 500g mascarpone
- 6 tbsp icing sugar, plus extra to finish
- Finely grated zest of 2 oranges
- 5–6 tbsp Vin Santo or Marsala, plus extra to drizzle
- 50g chopped mixed peel (optional)
- 300ml double cream
- About 250g panettone
- Dark chocolate, for grating
To make the jelly, soak the gelatine sheets in a shallow dish of cold water. Meanwhile, put the Marsala and sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring almost to the boil and then take off the heat. Squeeze the gelatine to remove excess water, then add to the Marsala syrup and stir until fully dissolved. Pour the mixture into a shallow container and leave to cool, then cover and refrigerate for a few hours until set.
Put the mascarpone into a bowl and sift in the icing sugar. Add the orange zest, Vin Santo or Marsala and mixed peel, if using. Beat until evenly mixed.
In a separate bowl, whisk the cream to soft peaks and then fold into the mascarpone mixture, using a large metal spoon or spatula.
Cut the panettone into small cubes and place in a bowl. Drizzle over a little Vin Santo or Marsala and toss to coat.
To make the trifle, place a layer of panettone in a large glass serving bowl. Roughly chop the Marsala jelly and scatter half over the panettone layer. Spread half the mascarpone mixture on top. Repeat these layers, then chill until ready to serve.
To finish, grate a layer of chocolate over the surface.
Top tip for making Gordon Ramsay’s Italian-style trifle
For a sophisticated presentation, assemble individual trifles in Martini glasses.