Pistachio & Mascarpone Cream Panettone recipe

Bake it Merrier

A joy to eat and a sweet gift to give… 

Chef's tip: To help support the structure of the panettone, we recommend using cake dowels. For a truly spectacular showstopper, drizzle Fortnum’s Hazelnut & Cocoa Paste over the panettone and finish with chopped pistachios.

Ingredients

FOR ONE LARGE PANETTONE (2 FILLED LAYERS)

1 x Fortnum’s Christmas Classic Panettone, 900g 

1 x jar of Fortnum’s Sweet Italian Pistachio Paste, 200g

500g mascarpone

75ml double cream  

50g icing sugar

Method

Place the mascarpone and pistachio paste into a large mixing bowl and whisk on a low speed until smooth and an even pale green colour.

Slowly pour in the double cream, adding the icing sugar a little at a time, while continuing to mix on a low speed until fully incorporated. 

Increase the speed slightly and whisk until thick and smooth. Take care not to overmix, as this can cause the cream to become grainy. 

Carefully slice the panettone horizontally into three equal layers. Place the bottom layer onto a serving plate or platter. 

Fill a piping bag fitted with a closed star nozzle with the pistachio cream, then pipe swirls evenly across the surface of the panettone layer. 

Place the middle layer on top and repeat the process. Add the final layer and finish with a generous layer of piped cream. 

Inspiration

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