Panettone Stuffed with White Chocolate, Limoncello, & Mascarpone

Panettone Stuffed with White Chocolate, Limoncello, & Mascarpone

Serves 12


1 Panettone (cut in 3 lengthwise)
475g Mascarpone - softened
1L Whipping Cream
1/2 cup Icing Sugar - sifted
1/2 cup White Chocolate - chopped
2 tsp Vanilla
4 tbsp Limoncello Liqueur
1/4 cup Fresh Lemon Juice
Garnish White Chocolate Shavings


Whip the cream with the icing sugar & vanilla until cream is stiff. In a separate bowl, mix together the softened mascarpone, limoncello, and lemon juice. Add in 1/2 of the cream and fold together gently. Add the rest of the cream and most of the chopped chocolate (save some for sprinkling on top) and fold together gently until all ingredients are well incorporated. Slice the panettone in 3 layers lengthwise. Split the cream into 3 and begin layering the panettone. Leave a bit extra to cover the sides of the cake. Cover the top with large shavings of white chocolate. Refrigerate for at least 2 hours before serving. 

This filling will make enough to generously fill and cover the cake.


** If you don't want to cover the whole cake, reduce the filling in 1/2**

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