Beautiful finish, a real treat to eat | Serves 12-14
- 625g panettone (or pandoro)
- 6 tbsp tuaca liqueur
- 2 large eggs (room temperature)
- 75g caster sugar
- 500g mascarpone cheese (room temperature)
- 250ml double cream (room temperature)
- 125ml marsala
- 75g marrons glacés (pieces)
- 125g chocolate chips (or finely chopped chocolate)
- 100g pistachios (chopped and shells removed)
- 2 tbsp pomegranate seeds
- With a serrated knife, roughly slice the panettone into 1cm to ½ inch portions, then use one third of these to line the base of a 22cm (9 inch) springform cake tin. Break off pieces so there are no gaps; panettone is soft, so this makes it easier to achieve. Trickle 2 tablespoons of the Tuaca over it so the panettone cake lining is very moist. Alternatively, you can use a liqueur of your choice.
- Now get on with the delicious filling. Whisk the eggs and sugar until very frothy, once combined they will increase in volume and lightness.
- Slowly whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove a good cupful (250ml) to a bowl or other container, cover then place in the fridge – this will be for the top layer, which is not added until you serve the cake.
- Chop roughly and combine the marrons glacés into the large bowl of creamy mascarpone mixture, alongside (100g) ¾ of the chocolate chips and (75g) ¾ of the chopped pistachios, and fold in. Use half of this filling to top the panettone layer (that is currently lining the cake tin).
- Use approximately another third of the slices to cover the cream filling, making sure there aren’t any holes for the cream to seep through. Dampen with another 2 tablespoons of liqueur for moisture.
- Dollop on the next half of the cream mixture, and spread evenly in a back and forth motion. Then top it with the final layer of panettone, covering the cream. Finally, drizzle over it using 2 tablespoons of liqueur.
- Tightly cover it with cling film, gently pressing down on the top, and place in the fridge overnight (or up to 2 days).
- To prepare for serving, take the cake out of the fridge then carefully take off the cling film and sit it on a flat plate or cake stand. Next, spread on the reserved mascarpone mixture. Tip: Don’t try lifting the cake off its base, the panettone slices at the bottom are too delicate and damp.
- Sprinkle the top of the cake with the remaining chocolate chips, chopped pistachios and your pomegranate ‘gems’. These sprinklings also act as a good camouflage for any edges of the spring form base which may be visible.