Panettone
The tradition of bestowing Panettone is very much like the The Great Christmas Pudding Swap of my childhood. Everywhere you go, you take one. Everyone who visits you, brings one.
Natale without panettone would be a sorry state of affairs.
It’s meant to be served after the festive meals but if no guest can cram any more in, serve a slice in the morning with a milky coffee. Or as a quick snack with afternoon espresso.
It’s very nice toasted on its own or topped with fruit, and it’s an excellent base for lush desserts with ricotta or cream.
I teamed it up with crema di mascarpone for a sweet, creamy, fruity bread and butter pudding for gourmands.
In Melbourne I get my panettone from Monticello Pasticceria in High Street, Thornbury. Johnny and Tina Laiosa (Sicilian migrants) make their own fresh panettone, with no preservatives whatsoever.
Ingredients
- Panettone
- 1 egg
- 50g caster sugar
- Liqueur or brandy - about 6 Tblspoons
- 500g mascarpone
- 200 ml thick cream
- Armoretto - about 2 Tblspoons
- 1/4 cup diced glace pears
- 1/4 cup slivered almonds
Method
- Cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a springform cake tin. Tear off pieces to fill any gaps
- Drizzle two tablespoons of the liqueur over it so it's dampened.
- Whisk the egg and sugar until very frothy
- More slowly, whisk in the mascarpone and double cream, then gradually whisk in the liqueur. Continue whisking until the mixture is thick and spreadable. Remove a good cupful to a bowl, cover and reserve in the fridge
- Meanwhile, back at the mixing bowl, fold in the glace pears and almonds
- Use half of the mascarpone cream mixture to top the panettone layer
- Use another third of the panettone slices to cover the cream filling. Dampen with another two 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 the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur.
- Cover tightly with plastic wrap and put in the fridge overnight
- To serve, spread the cup of mascarpone cream you put aside over the top layer of panettone
