Waitrose and Partners
Limoncello panettone cake

Limoncello panettone cake

You’ll be amazed what you can do with a panettone and a few extra ingredients. This luscious pud is just five steps away. Short on time? Ditch the citrus slices and top with extra zest and pistachios. 

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  • Serves10
  • CourseDessert
  • Prepare25 mins
  • Cook2 hrs 15 mins
  • Total time2 hrs 40 mins
  • Plusovernight cooling

Ingredients

  • 3 unwaxed lemons
  • 3 clementines (scrubbed)
  • 1 Limoncello Fizz Panettone
  • 450ml double cream
  • 375g ricotta
  • 150g icing sugar, plus 2 tbsp
  • tsp vanilla bean paste
  • 100g pistachio kernels, toasted and roughly chopped, plus extra to serve
  • Cake Décor Gold Glitter Spray, for decorating (optional)

Method

  1. The day before assembling, preheat the oven to 110°C, gas mark 1, and line a baking tray with parchment. To make the decoration, very thinly slice 1 lemon and 1 clementine into 0.25-0.5cm slices. Arrange on the lined tray and bake for 2 hours, turning halfway, until they look very dry. Turn off the heat and let them dry out fully in the oven overnight. (The slices can be stored in an airtight container for up to 5 days.) Remove the panettone from its casing and leave it at room temperature overnight (this helps it to dry out slightly, which makes it easier to work with and gives a sturdier structure to the cake).

  2. Preheat the oven to 170°C, gas mark 3. Use a serrated knife to slice the panettone horizontally into 4 even layers. Put the panettone layers on 1 large or 2 small baking trays and bake for 10-12 minutes, or until slightly golden (this will help the layers hold up once filled). Allow the layers to cool completely on a cooling rack (about 30 minutes).

  3. Meanwhile, in a large mixing bowl, use a balloon whisk to whip the cream to nearly soft peaks, then gently beat in the ricotta, a pinch of salt, 150g icing sugar and the vanilla, until smooth, creamy and holding its shape. Transfer 100g of this mixture to a piping bag fitted with a 2cm star nozzle and set aside. Zest the remaining 2 lemons and 2 clementines.

  4. To assemble, put the base of the cooled panettone on a serving plate. Set aside a pinch each of both zests. Spread 1⁄3 of the ricotta mixture evenly over the panettone and scatter with 1⁄3 of the remaining zests and the pistachios. Repeat twice to make 2 more layers. Put the final panettone layer on top and gently press down.

  5. Use the ricotta mixture in the piping bag to pipe decorative patterns on top of the panettone. Finish by decorating with the dried lemon and clementine slices, reserved zest and pistachios. To serve, dust with 2 tbsp icing sugar and some gold spray, if using.

Cook’s tip

No piping bag? Just spread the ricotta filling with a spatula for a more relaxed look.  

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,848kJ/ 683kcals

Fat

44g

Saturated Fat

25g

Carbohydrates

60g

Sugars

40g

Fibre

2.1g

Protein

10g

Salt

0.5g

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