Panettone Fruity Misu Cake

Serves 12-14 Prep Time 6 hours   Rated:    
by Tenina Holder

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I love a beautiful Italian panettone at the best of times. But when I was asked to create something even more delicious using panettone by the importers of all fine foods Italian themselves, the European Food Wholesalers, of course I was up for the challenge. Here it is. I don’t mind saying, YUM. You could make little individual cakes if you had the spring form tins, and some patience. VERY cute on a grazing table. Otherwise, still spectacular as a centrepiece on your dessert table!

Buon Natale!

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Need

Do

1  

Line the base of a 16cm round spring form tin with baking paper.

2  

Open the panettone and peel off the paper completely. Slice off 3 x 8cm thick round starting from the base of the cake and place the bottom layer into the lined tin. Brush with some Amaretto.

3  

Meanwhile, place egg white into the Thermomix bowl and whip 4 min/37º/Butterfly/speed 3.

4  

Add 30g sugar 1 teaspoon at a time through the hole in the lid. Remove from the Thermomix bowl into a large mixing bowl and set aside.

5  

Without cleaning, place egg yolks, 70g sugar and a splash of Amaretto or orange juice into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.

6  

Cool slightly before adding in the very cold mascarpone, vanilla bean paste and orange oil. Whip until holding soft peaks, 20-40 sec/Butterfly/speed 4. Mascarpone will whip faster than cream, so be careful. Do not over whip or the mascarpone may split.

7  

Add Fruity Pear Mince and mascarpone mix to egg whites and fold through gently using a large metal spoon or spatula.

8  

Top the first layer of panettone with plenty of the mascarpone mixture. Press another round of the cake on top, pushing the filling down the sides if there is a gap between the circumference of your cake and tin. Brush that layer with Amaretto as well, top with mixture and repeat with final layer.

9  

Refrigerate for at least 6 hours. Longer is OK as the flavours will deepen over time.

More

This can be made up to 3 days in advance of eating it.

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