I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
Ingredients
- 4 shots espresso or a four-cup cafetiere of strong coffee
- 2 tbsp caster sugar
- 50 ml amaretto liqueur or to taste
- 1 ready-made panettone cut into1cm slices
- 500 g mascarpone
- 1 vanilla pod split, seeds scraped out
- 150 ml icing sugar
- 200 oz double cream whipped until soft peaks form when the whisk is removed
- cocoa power for dusting
- dark chocolate grated, to garnish
Servings:
Instructions
- Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside.
- Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.
- Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.
- Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate.
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