Yields8 Servings
 1 panettone
 250 g mascarpone
 142 ml cream
 Icing sugar
For the chocolate sauce
 100 g dark chocolate
 100 ml cream
 2 tbsp butter
For the meringue
 2 egg whites
 115 g caster sugar
 ½ tsp white wine vinegar
 ½ tsp cornflour

To make the chocolate sauce, put all the ingredients in a bowl and microwave for 2 x 30 second bursts, stir until the chocolate has melted and you have a smooth sauce; leave to cool and thicken


To make the meringue, preheat the oven to 120C/Gas ½; beat the egg whites until stiff; add the sugar 1 tablespoon at a time and beat well after each addition; beat in the cornflour and vinegar just before you add the last few tablespoons of sugar; spoon the meringue into a plastic bag; cut one corner and pipe small mounds of meringue on a lined baking tray; bake in the pre-heated oven for 2 hours; switch off the oven and leave the meringues to cool inside


Cut the panettone into 4 horizontally; mix the mascarpone with the cream until smooth


Layer the cake with chocolate and mascarpone, pressing down gently on the layers; dust the top with icing sugar and pile some meringues on top


Leave to stand for 20 minutes before serving to make it easier to cut

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