Pannettone Christmas cake with mascarpone cream

By Vanessa Gianfrancesco
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Invoke an Italian Christmas classic with pannettone cake topped with a mascarpone frosting and chocolate chips.

SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 1 Pandoro Pannetone (simple without any fillings or dried fruits)
  • 1 cup powdered sugar
  • 3 tablespoons vanilla extract
  • 2 containers mascarpone cream
  • 2 cups 35% whipping cream
  • 1 cup mini chocolate chips
  • Powdered sugar
  • Red and green sprinkles

Directions

  1. Prepare the Pannetone by cutting it into one-and-a-half-inch slices. Make sure to keep it in the right order with the largest piece on the bottom and the smallest on top.
  2. Prepare the cream by combining the sugar, vanilla and mascarpone using a hand mixer. In a separate bowl whip the cream until it forms a peak, then fold into the mascarpone mixture. Lastly fold in the chocolate chips.
  3. Layer each slice of pannetone with cream and then place on each slice by rotating it slightly so it is offset.
  4. This is best to make the night before so the cream absorbs into the cake. Right before serving garnish with sprinkles and powdered sugar. And top with a decorative star.

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