Several years ago Jon was given a voucher for a one day cookery course at Anna Venturi’s Italian Secrets cookery school in Beaconsfield (I think she has now moved it to London and focusses on catering). He made a number of lovely dishes from her book Secrets from an Italian Kitchen, and also made this wonderfully simple and delicious Christmas pudding which unfortunately isn’t in her book. As there’s quite a few people coming for Christmas dinner tomorrow it is the perfect excuse to make several puddings.
According to Anna It can be made up to four days in advance, and the size below serves 6-8. I had a 1kg panettone and scaled up the other ingredients accordingly. The servings don’t want to be large it is very rich.
- 1 panettone (500g)
- 300g mascarpone
- 3 eggs, separated
- 6 tbs icing sugar
- 1 espresso cup Marsala
- 1 espresso cup coffee
- Place the panettone upside down into a bowl that fits it perfectly and with a sharp knife cut the lid off and reserve. With your fingers, gently remove all the inside of the panettone, ensuring the shell stays intact. Shred the panettone that you have removed and reserve.
- Separate the eggs; beat the yolks with the sugar and add the mascarpone while still beating. Add the shredded panettone, mixing gently. Although it feels like there will be too much mix you really do need to add all the shredded panettone.
- Whip the egg whites until firm and gently mix them in as well.
- Now you are ready to assemble: mix the Marsala with the coffee and brush the inside of the panettone generously.
- Fill the panettone shell with the panettone/mascarpone mix, pressing gently, and place the lid on top to close.
- Refrigerate overnight in its container. When ready to serve, turn it onto a serving plate and decorate with icing sugar