Hidden at the back of my pantry is a
Panettonne, saved especially for Christmas in July. Every year I use this
ingredient as the centrepiece for a delicious dessert. This is one of my
favourite recipes from Nigella Easy to prepare ahead and a small slice is a
festive indulgence. Hope you and yours enjoy it too!
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| Nigella Panettone Christmas Pudding by Feed Your Inner Cook |
Preparation
allow 45 – 50 minutes plus 10 minutes just before serving
Serves
14 approx
Ingredients
800 grams approx. panettone cut into 1 inch thick slices, using a
serrated knife
6 tablespoons tuaca
liqueur
2 large eggs
75 grams caster
sugar
500 grams mascarpone
cheese
250 ml thickened
cream
125 ml marsala
75 grams marrons
glacés (crumbled pieces) from a Deli or
some dried fruit chopped
125 grams chopped
good chocolate chips or chocolate
100 grams shelled
pistachios (chopped)
2 tablespoons
pomegranate seeds
METHOD
Use about a third
of the panettone to line the bottom of a 22 cm springform cake tin. Tear off
pieces to fit snugly.
Drizzle over 2
tablespoons of the Tuaca so panettone lining is dampened.
Using an electric
mixer whisk the eggs and sugar until very frothy
Slowly whisk the
mascarpone and cream into the egg sugar mix. Then gradually whisk in the Marsala until mixture is
thick and spreadable.
Remove a cupful to
another container, cover and put in the fridge; this is for the top layer,
added just before you serve the cake.
Fold into the large
mascarpone mixture, the marrons glacés, followed by ¾ of the chocolate chips
and ¾ of the chopped pistachios. The remainder is reserved for the topping.
Use half of this
creamy filling to top the panettone layer lining the cake tin.
Use another third of
the panettone slices to cover the cream layer. Dampen with another 2 tablespoons
of liqueur.
Spoon on the other
half of the cream mixture and spread it evenly. Then top with a third and final
layer of panettone, covering the cream as before, and drizzle over it the last
2 tablespoons of liqueur.
Cover tightly with
kitchen wrap, pressing down on the top a little to compress slightly, and put
in the fridge overnight or for up to 2 days.
When ready to
serve,
Remove cake from fridge,
unmould and sit it on a flat plate or stand. Spread with reserved topping mascarpone
mixture. Leave cake on plate as it will be too damp to move.
Scatter the top and
sides with remaining chocolate and chopped pistachios and finally the red
pomegranate seeds.
Enjoy! Colleen
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