An Italian take on the traditional Christmas trifle


  • 3 poached pears, sliced into wedges
  • 8 slices panettone
  • 100 ml natural yoghurt
  • 100 g mascarpone
  • 100 ml cream
  • 1 lemon, zest only
  • 5 tblsp icing sugar
  • 3 tblsp amaretto
  • 100 ml poaching syrup from pears
  • 2 tblsp pistachio nuts, chopped


  • Lightly whip the yoghurt, cream, mascarpone, lemon and icing sugar.
  • Layer a few slices of pear first in pretty glasses, spoon over the lemon yogurt cream.
  • Combine the poaching syrup and amaretto.
  • Add a layer of panettone, drizzle over some amaretto / pear poaching juice, a few nuts and continue layering, ending with the yoghurt mascarpone cream.
  • Decorate with pear slices and a few nuts.


Catherine's top tips: When poaching the pears, add a few pieces of lemon zest, this adds flavour and stops discolouration. Replace the mascarpone with ricotta for a lighter cream mix

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