Panettone Pudding Cake
Want to use up that holiday leftover panettone? This cake will melt in your mouth with orange and chocolate surprises. 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. It is best with Fiori di Sicilia extract which can be found online. No panettone left? Then you will want to save this for your holiday party next year. It received ohs and awes at mine! Even good several days later.
8 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.
Panettone Pudding Cake
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
- 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.
- 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.
- 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
663.37Fat (grams)
49.59Sat. Fat (grams)
30.29Carbs (grams)
39.37Fiber (grams)
2.87Net carbs
36.25Sugar (grams)
12.96Protein (grams)
11.52Sodium (milligrams)
332.69Cholesterol (grams)
107.17The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.