100 grams shelled pistachios (chopped)
2 tablespoons pomegranate seeds
ITALIAN CHRISTMAS CHRISTMAS
DESSERT CHRISTMAS CAKE CHRISTMAS
PUDDINGCHRISTMAS PARTY DESSERTS &
SWEETS CAKE
METHOD
1. Using a serrated knife, cut the panettone roughly into 1cm / ½
inch slices, then use about a third of these to line the bottom of a
22 or 23cm / 9 inch springform cake tin. Tear off pieces to fit so
that there are no gaps; panettone is fabulously soft and mouldable,
so this isn’t a hard job. Drizzle 2 tablespoons of the Tuaca (or
other liqueur of choice) over it so that the panettone lining is
dampened. It looks like a beautiful golden patchwork made out of
cake.
2. Now get on with the luscious filling. Whisk – using a freestanding
electric mixer for ease – the eggs and sugar until very frothy and
increased in volume and lightness.
3. More 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 250ml / a good cupful to
a bowl or other container, cover and put in the fridge; this is for
the top layer, which is not added until you serve the cake.
4. Crumble the marrons glacés into the big bowl of mascarpone
cream mixture, followed by 100g / ¾ of the chocolate chips and
JOY FEELINGS | DECEMBER ISSUE
11