This delicious Italian no-cook dessert has buckets of flavour. Think of it as being a little like a summer pudding, but with much more cream and booze! Panettone is soaked in dessert wine, then layered with a mascarpone, cherry and pistachio mix and coated in dark chocolate to serve. What could be more delicious?
- 1 panettone
- 500g ricotta cheese
- 250g mascarpone cheese
- 100g caster sugar
- Seeds of 1 vanilla pod
- 75g pistachio nuts, chopped
- 75g dark chocolate, chopped
- 200g tinned cherries, syrup reserved
- 50g candied fruit, chopped
- 100g dark chocolate
- 100ml dessert wine
Slice two half cm slices off of the top of the panettone and one half cm slice off of the bottom of the panettone. Carefully cling wrap a large bowl, ensuring that plenty of cling overhangs the edges of the bowl. With the rest of the panettone, slice into half cm slices.
Put one of the smaller slices into the bottom of the bowl and drizzle with a bit of dessert wine and syrup from the tinned cherries. Line the rest of the bowl using the sliced panettone, overlapping the slices, drizzling with plenty of wine and syrup. Press down to ensure there are no gaps anywhere and if there are, fill them in with more panettone.
Whisk the sugar into the mascarpone until dissolved. Fold in the ricotta and vanilla, then gently fold in the pistachios, dark chocolate, candied fruit and tinned cherries. Pour half of this mix into the bowl, then top with the other slice of panettone that you sliced from the top. Press down firmly and drizzle with more wine and syrup.
Top with the rest of the mascarpone mix and then finally with the bottom of the panettone. Drizzle with any leftover wine and syrup. Press down well, wrap with cling film and use a weight to compact the pud - bags of rice will work well.
Leave to set in the fridge for at least 12 hours. Carefully turn out onto a plate and to serve, melt 100g dark chocolate and drizzle all over the top.