Ingredients: Serves 6-8
- 4 shots of espresso or a cup of strong black coffee
- 2 tbsp caster sugar
- 50ml amaretto liqueur, or to taste (you could swap for Tia Maria or brandy)
- 1 ready-made panettone, cut into 1cm thick slices
- 500g mascarpone
- 1 vanilla pod, split, seeds scraped out
- 150g icing sugar
- 200ml double cream, whipped into soft peaks
- cocoa powder, for dusting
- dark chocolate, grated, for the garnish (You could use fresh mint and red berries too)
Method:
- Mix the espresso, caster sugar and amaretto (or liquor of choice), in a large bowl.
- Add the panettone slices to the coffee mixture and set aside.
- Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together.
- Whip the double cream to soft peaks and fold into the mascarpone mixture.
- Line the bottom of your dish with soaked pieces of panettone.
- Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.
- Spoon more cream over the top and sprinkle with the cocoa powder.
- Transfer to the fridge to chill.
- To serve, sprinkle with gratings of dark chocolate, a few red berries and fresh mint leaves.
