Panettone Pudding Cake

This is the perfect Holiday dinner party dessert. This cake will melt in your mouth with orange and chocolate surprises. Even better it is simple to make it one or two days ahead and will have your guests raving about your dessert. It is best to slice off from the bottom of the panettone, but one-half-inch sections flattened into a seven-inch springform pan will still hold together when allowed to settle and flavor overnight. Take the time to find Fiori di Sicilia extract online or at King Arthur. It received ohs and awes as did mine! Even good several days later.

8 to 12 servings

INGREDIENTS:

1 ½ cups heavy cream

½ cup allulose or superfine sugar

2 cups mascarpone cheese, softened (room temperature)

½ teaspoon Fiori di Sicilia or orange oil (to taste)

26.5-ounce panettone loaf

3 tablespoons Triple Sec or Grand Marnier

½ cup dark chocolate, chopped small, divided

¼ cup candied orange peel, finely chopped, divided

¼ cup dark chocolate, finely shredded

DIRECTIONS:

1.     In a chilled mixing bowl, beat the whipping cream on medium speed of a hand or stand mixer. Slowly add the allulose until stiff peaks form, then add the Fiori di Sicilia. Fold the soft mascarpone cheese into this mixture and blend just until combined. Reserve.

2.     Cut three one-half-inch slices from the bottom of the panettone using a sawing motion with a serrated knife. Reserve the remaining panettone for toast or just nibbling. Lay the bottom slice (or one-half-inch pieces fitting snugly) in the bottom of a seven-inch springform pan. Brush with one tablespoon of Triple Sec. Spread one-third of the mascarpone mixture evenly over the top. Sprinkle with one-fourth cup of dark chocolate pieces and two tablespoons of orange peel pieces. Repeat with another layer of panettone, pressing evenly to compact the cake. Repeat brushing with one tablespoon of Triple Sec, then one-third portion of the mascarpone mixture, one-fourth cup of chocolate pieces, and two tablespoons of orange peel pieces. Top and press evenly with the last panettone slice, then brush with one tablespoon of Triple Sec. Reserve the remaining mascarpone mixture to be applied when ready to serve. Tightly cover with plastic wrap and refrigerate for at least two to three hours but preferably overnight and can be prepared up to two days before serving to this point.

3.     Before serving, remove the springform pan side and place it on a serving platter. Spread the top and sides with the reserved mascarpone mixture. Sprinkle with the finely shredded dark chocolate. Serve cold or at room temperature.

Panetonne Pudding Cake

Panetonne Pudding Cake
Yield: 8 to 12 servings
Author:
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M
This is the perfect Holiday dinner party dessert. This cake will melt in your mouth with orange and chocolate surprises. Even better it is simple to make one or two days ahead and have your guests raving about your dessert. It is best to slice off from the bottom of the panettone, but one-half-inch sections flattened into a seven-inch springform pan will still hold together when allowed to settle and flavor overnight. Take the time to find Fiori di Sicilia extract online or at King Arthur. It received ohs and awes as did mine! Even good several days later.

Ingredients

  • 1 ½ cups heavy cream
  • ½ cup allulose or superfine sugar
  • 2 cups mascarpone cheese, softened (room temperature)
  • ½ teaspoon Fiori di Sicilia or orange oil (to taste)
  • 26.5-ounce panettone loaf
  • 3 tablespoons Triple Sec or Grand Marnier
  • ½ cup dark chocolate, chopped small, divided
  • ¼ cup candied orange peel, finely chopped, divided
  • ¼ cup dark chocolate, finely shredded

Instructions

  1. In a chilled mixing bowl, beat the whipping cream on medium speed of a hand or stand mixer. Slowly add the allulose until stiff peaks form, then add the Fiori di Sicilia. Fold the soft mascarpone cheese into this mixture and blend just until combined. Reserve.
  2. Cut three one-half-inch slices from the bottom of the panettone using a sawing motion with a serrated knife. Reserve the remaining panettone for toast or just nibbling. Lay the bottom slice (or one-half-inch pieces fitting snugly) in the bottom of a seven-inch springform pan. Brush with one tablespoon of Triple Sec. Spread one-third of the mascarpone mixture evenly over the top. Sprinkle with one-fourth cup of dark chocolate pieces and two tablespoons of orange peel pieces. Repeat with another layer of panettone, pressing evenly to compact the cake. Repeat brushing with one tablespoon of Triple Sec, then one-third portion of the mascarpone mixture, one-fourth cup of chocolate pieces, and two tablespoons of orange peel pieces. Top and press evenly with the last panettone slice, then brush with one tablespoon of Triple Sec. Reserve the remaining mascarpone mixture to be applied when ready to serve. Tightly cover with plastic wrap and refrigerate for at least two to three hours but preferably overnight and can be prepared up to two days before serving to this point.
  3. Before serving, remove the springform pan side and place it on a serving platter. Spread the top and sides with the reserved mascarpone mixture. Sprinkle with the finely shredded dark chocolate. Serve cold or at room temperature.

Nutrition Facts

Calories

559.28

Fat (grams)

33.83 g

Sat. Fat (grams)

20.35 g

Carbs (grams)

51.2 g

Fiber (grams)

2.62 g

Net carbs

48.59 g

Sugar (grams)

18.43 g

Protein (grams)

11.1 g

Sodium (milligrams)

411.16 mg

Cholesterol (grams)

71.45 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

cake, pudding cake, panettone
dessert
Italian
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Linda Hierholzer