Ingredients
Equipment
Method
- Line the springform cake tin with parchment paper.
- Slice the panettone roughly into 1 cm pieces using a serrated knife.650 grams Panettone
- Use about a third of these slices to line the cake pan. To ensure there are no gaps, cut parts to fit.
Note: The cake's edges will have a slightly rough appearance, but this adds to its beauty! - Drizzle 2 tablespoons of the cherry liqueur over the panettone.
- Beat the eggs and sugar until very frothy and has increased in volume and lightness.2 large Eggs, 75 grams Golden Caster Sugar
- Mascarpone, double cream, and the Masala should all be whisked in gradually until the mixture is thick and spreadable like butter. You can determine how thick the mixture is and whether you run the risk of overbeating by pausing occasionally.500 grams Mascarpone Cheese, 250 ml Double Cream, 125 ml Marsala
- Remove 250ml of the mixture, put into a bowl, cover, and put in the fridge to reserve for the top layer of the cake at the very end.
- Drain the can of cherries.1 can Pitted Black Cherries
- Chop cherries into small pieces using a knife or scissors. Add 75g -100g to the rest of the mascarpone cream mixture. Do not mix together yet.
- Chop all the pistachios, then add 75g to the mascarpone cream mixture. Do not mix together yet.50 grams Unsalted Shelled Pistachios, 50 grams Unsalted Shelled Pistachios
- Grate all the chocolate using a cheese grater on the largest setting. Add 100g to the mascarpone cream mixture.125 grams 70% Dark Chocolate
- Gently fold all three ingredients into the cream mixture.
- Add half of the cream mixture on top of the panettone layer in the cake tin.
- Top the cream filling with an additional third of the panettone slices making sure there are no gaps.
- Add 2 more tablespoons of cherry liqueur to the panettone slices.
- Spoon the other half of the cream mixture onto the panettone.
- Then again, top with a third and final layer of the panettone leaving no gaps.
- Add the last 2 tablespoons of cherry liqueur to the panettone slices.
- Add another layer if you have enough cream mixture and panettone.
- Using clingfilm lightly press down on the top.
- Wrap cake in clingfilm.
- Place the cake in the refrigerator for at least one night.
- When ready to serve, place the cake on a cake stand.
- Gently remove the cling film from the mold.
- Remove the springform cake tin.
- Top the cake with the remaining mascarpone cream mixture.
Note: The cake is too delicate to be lifted from the cake stand, so you should not attempt it. - Sprinkle the remaining chocolate, chopped pistachios, and a handful of chopped cherries over the cake top.
Note: The cake's edges will have a slightly rough appearance, but this adds to its beauty! - Serve and enjoy!
Video
Notes
Here are some top tips to help you succeed in making this delicious Italian Christmas Pudding Cake like a pro:
- Ensure that the mascarpone is at room temperature for smooth blending. Cold cheeses can lead to lumps in your mixture.
- Layer your cake evenly and press each layer firmly to eliminate air pockets and create a dense, creamy texture.
- Try to maintain consistency in the thickness of each layer to create a visually pleasing cake.
- Refrigerate the pudding cake for sufficient time (usually overnight) to set properly. This helps the flavors meld and the texture firm up.
- Keep the cake refrigerated until ready to serve to maintain its creamy texture and prevent it from becoming too soft.
- When serving, use a sharp knife dipped in hot water to make clean cuts through the cake layers. This prevents the cake from crumbling.
- Eggs are to be at room temperature.
- This cake is best made a day or two before to allow the flavors to meld. It must also be set properly so it doesn't fall apart when sliced.
- Make your own Classic Panettone using our Chocolate Panettone, but replace the chocolate chips with 100g candied orange peel, 100g candied lemon peel, and 100g raisins.
