75g / ¾ of the chopped pistachios, and fold in. Use half of this
creamy filling to top the panettone layer that is lining the cake tin.
5. Use another third (approx.) of the panettone slices to cover the
cream filling, again leaving no holes for the cream to escape
through. Dampen with another 2 tablespoons of liqueur.
6. 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.
7. Cover tightly with clingfilm, pressing down on the top a little, and
put in the fridge overnight or for up to 2 days.
8. When you are ready to serve, take the cake out of the fridge,
unmould and sit it on a flat plate or cake stand, then spread with
the reserved mascarpone mixture. Don’t try to lift the cake off the
base, as the panettone slices at the bottom are too delectably
damp.
9. Scatter the top – and all around the cake, if wished – with the
remaining chocolate chips and chopped pistachios and your
pomegranate “jewels”. These sprinklings also provide beauteous
camouflage for any less than aesthetically uplifting edges of the
springform base which may be visible.
JOY FEELINGS | DECEMBER ISSUE
12