Nigella Italian Christmas Cake recipe is made with panettone, tuaca liqueur, eggs, sugar, mascarpone cheese, double cream, marsala, marrons glacés, chocolate chips, pistachios, and pomegranate seeds this recipe takes 30 minutes to prepare and serves 12 people.
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Italian Christmas Cake Recipe:
- Deliciously Rich Flavours. This cake combines mascarpone, double cream, and liqueurs for a rich, festive taste. Each bite offers a delightful mix of creamy, crunchy, and sweet elements.
- Perfect for Celebrations. With layers of panettone, cream, and pomegranate seeds, this cake is a showstopper. It’s perfect for Christmas gatherings, impressing guests with its elegant look and taste.
- Easy to Make Ahead. Prepare this cake in 30 minutes and refrigerate overnight. This make-ahead recipe allows for stress-free holiday hosting and more time with loved ones.
- Crowd-Pleasing Texture. Soft panettone, creamy mascarpone, and crunchy pistachios create an irresistible texture. The varied textures make it a hit with both kids and adults.
❓ What Is Nigella Italian Christmas Cake Recipe?
Nigella Italian Christmas Cake is a festive dessert made with panettone, tuaca liqueur, eggs, mascarpone cheese, double cream, marsala, marrons glacés, chocolate chips, pistachios, and pomegranate seeds it has a rich, creamy texture with bursts of nutty and fruity flavours.
🥚 Nigella Italian Christmas Cake Ingredients
- approx. 625 grams panettone (or pandoro)
- 6 tablespoons tuaca liqueur
- 2 large eggs (at room temperature)
- 75 grams caster sugar
- 500 grams mascarpone cheese (at room temperature)
- 250 millilitres double cream (at room temperature)
- 125 millilitres marsala
- 75 grams marrons glacés (pieces)
- 125 grams mini chocolate chips (or regular chocolate chips or finely chopped chocolate)
- 100 grams shelled pistachios (chopped)
- 2 tablespoons pomegranate seeds
🥧 How To Make Nigella Italian Christmas Cake
- Use a serrated knife to cut the panettone into 1cm / ½ inch slices.
- Line the bottom of a 22-23cm / 9 inch springform cake tin with about a third of these slices.
- Tear pieces to fill any gaps.
- Drizzle 2 tablespoons of liqueur (like Tuaca) over the slices to make them damp.
- Whisk eggs and sugar until frothy and doubled in volume (use an electric mixer if you have one).
- Slowly whisk in mascarpone, double cream, and Marsala until the mixture is thick and spreadable.
- Remove 250ml (a good cupful) of the mixture and put it in the fridge; this will be for the top layer later.
- Crumble marrons glacés into the big bowl of cream mixture.
- Add 100g / ¾ of the chocolate chips and 75g / ¾ of the chopped pistachios, then fold them in.
- Spread half of this creamy filling over the panettone layer in the tin.
- Cover the cream layer with another third of the panettone slices, leaving no holes.
- Drizzle another 2 tablespoons of liqueur over the panettone.
- Spoon and spread the remaining cream mixture evenly over the second panettone layer.
- Top with a final layer of panettone and drizzle the last 2 tablespoons of liqueur over it.
- Cover tightly with clingfilm, pressing down a bit, and refrigerate overnight or up to 2 days.
- When ready to serve, take the cake out of the fridge.
- Unmould and place on a flat plate or cake stand.
- Spread the reserved mascarpone mixture on top.
- Scatter the remaining chocolate chips, chopped pistachios, and pomegranate seeds on top and around the cake for decoration.
💭 Recipe Tips:
- Ensure ingredients are room temperature: Cold mascarpone, cream, and eggs can result in a lumpy texture. Let them sit out for about 30 minutes before mixing.
- Avoid over-soaking panettone: Too much liqueur can make it soggy. Apply evenly with a brush for a moist but firm cake.
- Whisk eggs and sugar thoroughly: Whisk until frothy and doubled in volume to ensure a light, airy texture in the mascarpone mixture.
- Fold nuts and chocolate gently: Overmixing can deflate the mixture. Use a spatula to maintain a light texture when adding marrons glacés, chocolate chips, and pistachios.
- Chill the cake properly: Refrigerate overnight to set and meld flavours. Cover with clingfilm to prevent drying out or absorbing fridge odours.
🍷 What To Serve With Italian Christmas Cake?
Serve Italian Christmas Cake with a dollop of Coffee Ice Cream, a drizzle of Salted Caramel Sauce, and Cranberry Sauce seeds for added freshness and colour pair with a glass of Poinsettia Cocktail.
🎚 How To Store Leftovers Italian Christmas Cake?
- In The Fridge. Store leftovers italian christmas cake in an airtight container in the fridge for up to 3 days.
- In The Freezer. Wrap leftovers italian christmas cake tightly in clingfilm and then in foil freeze for up to 1 month.
🥵 How To Reheat Leftovers Italian Christmas Cake?
- In The Microwave: Place leftovers italian christmas cake slice on a microwave-safe plate cover with a damp paper towel and heat on medium for 20-30 seconds until warm.
- In The Oven: Preheat oven to 150°C (300°F)wrap leftovers italian christmas cake in foil and heat for 3-5 minutes until heated through.
- In The Steamer: Place leftovers italian christmas cake slice in a heatproof dish cover with foil, and steam for 2-3 minutes until warm and soft.
FAQ’S
How do you keep an Italian Christmas cake moist?
Store in an airtight container or wrap tightly in plastic wrap brush with simple syrup or liqueur before storage. Keep at room temperature.
Can I use something other than panettone or pandoro?
Yes, brioche, light fruitcake, or plain sponge cake can substitute for panettone or pandoro, offering similar texture and flavour absorption.
How do you prevent Panettone from deflating after baking?
Cool panettone upside down using skewers inserted into the base to maintain its airy structure and prevent collapse.
Can I make Italian Christmas cakes in advance?
Yes, Italian Christmas cakes taste better after resting store tightly wrapped at room temperature or refrigerate for longer storage, allowing flavours to meld.
Try More Nigella Lawson Recipes:
Nigella Italian Christmas Cake Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 7g
Nigella Italian Christmas Cake
Description
Nigella Italian Christmas Cake recipe is made with panettone, tuaca liqueur, eggs, sugar, mascarpone cheese, double cream, marsala, marrons glacés, chocolate chips, pistachios, and pomegranate seeds this recipe takes 30 minutes to prepare and serves 12 people.
Ingredients
Instructions
- Use a serrated knife to cut the panettone into 1cm / ½ inch slices.
- Line the bottom of a 22-23cm / 9 inch springform cake tin with about a third of these slices.
- Tear pieces to fill any gaps.
- Drizzle 2 tablespoons of liqueur (like Tuaca) over the slices to make them damp.
Whisk eggs and sugar until frothy and doubled in volume (use an electric mixer if you have one). - Slowly whisk in mascarpone, double cream, and Marsala until the mixture is thick and spreadable.
- Remove 250ml (a good cupful) of the mixture and put it in the fridge; this will be for the top layer later.
- Crumble marrons glacés into the big bowl of cream mixture.
- Add 100g / ¾ of the chocolate chips and 75g / ¾ of the chopped pistachios, then fold them in.
- Spread half of this creamy filling over the panettone layer in the tin.
- Cover the cream layer with another third of the panettone slices, leaving no holes.
Drizzle another 2 tablespoons of liqueur over the panettone. - Spoon and spread the remaining cream mixture evenly over the second panettone layer.
- Top with a final layer of panettone and drizzle the last 2 tablespoons of liqueur over it.
- Cover tightly with clingfilm, pressing down a bit, and refrigerate overnight or up to 2 days.
- When ready to serve, take the cake out of the fridge.
- Unmould and place on a flat plate or cake stand.
- Spread the reserved mascarpone mixture on top.
- Scatter the remaining chocolate chips, chopped pistachios, and pomegranate seeds on top and around the cake for decoration.
Notes
- Ensure ingredients are room temperature: Cold mascarpone, cream, and eggs can result in a lumpy texture. Let them sit out for about 30 minutes before mixing.
- Avoid over-soaking panettone: Too much liqueur can make it soggy. Apply evenly with a brush for a moist but firm cake.
- Whisk eggs and sugar thoroughly: Whisk until frothy and doubled in volume to ensure a light, airy texture in the mascarpone mixture.
- Fold nuts and chocolate gently: Overmixing can deflate the mixture. Use a spatula to maintain a light texture when adding marrons glacés, chocolate chips, and pistachios.
- Chill the cake properly: Refrigerate overnight to set and meld flavours. Cover with clingfilm to prevent drying out or absorbing fridge odours.
Nigella Italian Christmas Cake