Matt Tebbutt served up a Christmas panettone trifle with Marsala wine, fruit, nuts and ricotta on Saturday Kitchen.

The ingredients for the Christmas fruits: 100g Medjool dates, 100g dried prunes, 100g dried apricots, 100g candied peel, 100g dried cranberries, 100g raisins, 1 orange, zest and juice, 100g pecan nuts, chopped, 100g whole almonds, chopped, 1 cinnamon stick, ½ nutmeg, grated, ½ tsp ground mixed spice and 750ml Marsala wine.

For the trifle filling are: 2 free-range eggs, separated, 100g icing sugar, 50ml Marsala wine and 500g Somerset ricotta, such as Westcombe.

To assemble: 1 panettone, 100ml Marsala wine, 2 clementines, peeled and segmented, 1 pomegranate, seeds removed, 400ml good-quality shop-brought fresh custard, 100g pistachio slivers and 100g shelled pecan nuts.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.