Panettone Trifle with EVOO Mousse | Bertolli Olive Oil
Make panettone trifle with EVOO mousse in 30 minutes plus setting and cooling time. This easy recipe offers a delightful and elegant dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Ingredients
- 2 packets raspberry jelly
- 3 punnets fresh raspberries
- 300g panettone, roughly torn
- 500g vanilla custard
- 300ml thickened cream, whipped to soft peaks
- Shaved dark chocolate and organic rose petals, to serve
- 300g 70% dark chocolate, roughly chopped
- 500ml thickened cream
- 100ml Bertolli Organic Extra Virgin Olive Oil
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