So, yes … Nadia, my sister-in-law, came to the rescue as regards the dessert for our dinner (see previous post). Not only is the recipe pretty fool-proof, even by my own dessert-making-101 standards, but the final outcome was heralded and enjoyed with much flattering appreciation for its maker. It was sweet without being uber-sweet, if you know what I mean? Talk about loving the leftovers ! That said, I would like to add that … it is important for the panettone in question be a good-quality one. Ours was a first-time for me, produced by Attilio Servi in Pomezia, Lazio, and not very far from us, and jolly good it was too – so I don’t mind publicising it: http://www.attilioservipasticceria.com/en/.
Right – now on with the ingredients.
Lots of eggs are required, be warned, all 12 of them ! A tiny amount of butter, 1 liter of milk, 1 vanilla pod or, alternatively, good quality vanilla essence, 450 g sugar in total, 200g mascarpone, 400g cream, a shot of rum or cognac, powdered cinnamon, freshly grated nutmeg and 1 star anise (which I didn’t have so could not include).
Part 1 requires: 1 panettone, 8 eggs, 300g sugar, 1 liter milk, 1 vanilla pod
Part 2 requires: 200g mascarpone, 400g whipping cream, 4 egg yolks, 150g sugar, the rum and spices
The oven needs to be preheated at 180°C and you will also need a 28-cm springform cake pan that has to be buttered.
Ready? Let’s go!
Pour the milk into a pan, add the vanilla pod, and bring to the boil over a low heat. Then, remove the vanilla pod, and remove the pan from the heat too (although the milk should not get cold, bear that in mind, it was to be hot when put to use later).
Butter the cake pan.
Slice the panettone and place it inside the cake pan in layers.
Stop when you reach the rim of the cake pan.
Beat the eggs with the sugar with an electric whisk.
Then pour the milk into the beaten egg and sugar and combine.
Now pour this mixture over the sliced panettone. It may seem like an awful lot of liquid misture at first, but the panettone will gradually absorb it. Take your time.Once the panettone slices have been properly sodden, pop the cake pan into the oven for 30 minutes sitting on a baking tray (this is because some of the liquid mixture wanted to ooze out of the springform pan). Remove the cake from oven and allow it to cool. You can go and eat your dinner while it is cooling.
End of Part One
Beat the egg yolks with the sugar (freeze the egg whites for another day).
Add half the mascarpone and beat some more …
Get your spices ready.
Add a few pinches of the spices to the egg mixture. Taste – don’t overdo it!
Make it more robust and grown-up with the addition of a liqueur you fancy: we chose rum. Then and add the rest of the mascarpone and mix well.
Beat the whipping cream until it is nice and thick.
Blend the two and … Bob’s your uncle ! Job Done! (The other cake you see in the photo was made by my friend Michelle … a delicious lemoncake, most of which, I know, got wolfed down by a crowd of younger people the next day!).
The panettone has cooked and cooled down.
Add the spiced cream and serve.
You can even add more spices if you like!
It was a great evening! Thanks Nadia for this fab dessert !