PANETTONE CHOCOLATE HAZELNUT CAKE
RECIPE TYPE
Holiday, Desserts and Baked Goods
SERVES
12
Ingredients
Directions
Slice the rounded top off the panettone and set aside for another use. Slice remaining panettone horizontally into 3 equal layers.
Using electric mixer, beat cream until soft peaks form; beat in mascarpone. Add icing sugar and liqueur and continue to whip until stiff peaks form.
Place the bottom round of the panettone on cake plate. Gently spread with 1/3 cup of the hazelnut spread. Add one-third of the whipped cream mixture and spread almost to edges; layer with one-third of the raspberries.
Repeat layers twice. Garnish the top with grated chocolate and hazelnuts, if using. (Make-ahead: Cake is best served promptly after assembly but can be reserved in the refrigerator for up to 6 hours.)
Tips: Replace raspberries with sliced fresh strawberries.
Heat some of the chocolate hazelnut spread and drizzle overtop, if desired.
NUTRITIONAL INFORMATION
Per serving: 530 calories
Protein 6g | Fibre 4g |
Fat 33g | Sugar 31g |
Carbs 51g | Sodium 135mg |
