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!
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- 1 panettone cake, ready to eat
- 40 Grams Egg Whites
- 100 Grams Raw Caster Sugar divided into 70g and 30g BUY
- 2 Egg Yolks
- Splash Amaretto liqueur or orange juice
- 500 Grams mascarpone
- 1 Teaspoon Vanilla Bean Paste BUY
- 6 Drops doTERRA Wild Orange Oil BUY
- 200 Grams Fruity Pear Mince Recipe
- 40 Grams Chocolate chopped, to garnish BUY
- 20 Grams Shelled Pistachios chopped, for garnish
- 8 glace cherries, quartered, to garnish
- 1 orange, peeled zest, crystallised in golden caster sugar as explained in the video
Line the base of a 16cm round spring form tin with baking paper.
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.
Meanwhile, place egg white into the Thermomix bowl and whip 4 min/37º/Butterfly/speed 3.
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.
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.
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.
Add Fruity Pear Mince and mascarpone mix to egg whites and fold through gently using a large metal spoon or spatula.
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.
Refrigerate for at least 6 hours. Longer is OK as the flavours will deepen over time.
This can be made up to 3 days in advance of eating it.