Panettone stuffed full with cassata

Panettone stuffed full with cassata

By
From
The Art Of The Larder
Photographer
Mike Lusmore

One panettone, filled, will easily feed 8 people. This cake will eat just as beautifully the next day. It is incredibly rich, so any leftovers are a boon.

Ingredients

Quantity Ingredient
500g ricotta
110g icing sugar, (reserve 1 tablespoon to dust)
100g pistachios, almonds or hazelnuts, finely chopped
100g mixture of at least 3 of the following: dried cherries, cranberries, raisins, currants, chopped figs or candied peel
80g dark chocolate, coarsely grated
1 x 1kg panettone
100ml marsala wine, or use sweet sherry or moscato wine

Method

  1. Line a bowl (roughly the same size as the panettone) with two layers of overlapping clingfilm, making sure you have a wide measure of clingfilm hanging over the sides of the bowl.
  2. Mix the ricotta with the icing sugar, nuts, dried fruit and grated chocolate and set to one side.
  3. Cut off the top of the panettone, about 2cm thick is good, and place the slice cut side up at the bottom of the clingfilm-lined bowl. Drizzle with a splosh of the Marsala wine. Cut a further two 2cm thick discs off the panettone and put to one side to use as further layers.
  4. Slice the remaining panettone in vertical slices down the shape of the cake, giving you wide slices of cake. Drizzle these slices with some of the Marsala wine. Position these slices snugly around the sides of the bowl, forming the encasing wall of the pudding.
  5. Add half the ricotta mix to the hollow-shaped panettone mould. Gently flatten the mix out with a spoon, then place one of the reserved discs of panettone on top and drizzle with a bit more Marsala. Spoon the remaining ricotta mix on top of the disc and add the final disc of panettone to form the top or lid of the cake. Drizzle with the last of the Marsala.
  6. Fold the overlapping clingfilm securely over the top of the moulded panettone cake shape and weight it down with a plate and a few tins from the storecupboard.
  7. Chill in the fridge overnight, or for a few hours at least.
  8. When ready to serve, peel back the clingfilm and turn the cake upside down on to a serving plate. Remove the remaining clingfilm and sift a little icing sugar over the top before serving.
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