Panettone Xmas cake
Method
- To make the sauce, heat 175 ml cream with the white sugar, salt and Golden Syrup in a heavy-bottomed saucepan until the sugar has dissolved.
- Then turn the heat down and add the chocolate, butter and vanilla. Gently simmer for about 15 mins until reasonably thick, stirring now and again.
- Mix together the mascarpone, caster sugar and Frangelica until well combined using a wooden spoon.
- In another bowl, whip 2 cups cream and then gently fold into the mascarpone. Then mix in the glace fruits.
- Cut the panettone crossways into 3. Then place the bottom layer on a serving dish and spread mascarpone on top. Scatter strawberries over, place the middle layer of panettone on top and repeat the process with the mascarpone and strawberries.
- Then pour the chocolate sauce over and around, place the panettone lid on top and pour more sauce over.
- Sprinkle with icing sugar and serve.
Ingredients
- thickened cream cream
- 200 gm white sugar
- a pinch of salt
- 3 tbsp Golden Syrup
- 90 gm dark cooking chocolate, chopped
- 25 gm unsalted butter, diced
- ½ tspn vanilla extract
- 2 cups mascarpone cheese
- 4 tspn caster sugar
- 2 tbsp Frangelica (or another liqueur)
- 1 cup glace fruit, diced (pineapple, cherries, apricots, ginger)
- 1 panettone
- 2 punnets strawberries, hulled & quartered
- icing sugar
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.