Nigella Lawson’s Italian Christmas Cake is made with Tuaca liqueur, eggs, caster sugar, mascarpone cheese, double cream, Marsala wine, marrons glacés, chocolate chips, pistachios, and pomegranate seeds. This delicious Italian Christmas Cake recipe creates a delightful dessert that takes about 12 hours to chilling and 20 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 6 tablespoons Tuaca liqueur (or any liqueur of your choice)
- 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 wine
- 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 Italian Christmas Cake:
- Prepare the Panettone: Using a serrated knife, cut the panettone into roughly 1 cm (½ inch) slices. Line the bottom of a 22 or 23 cm (9 inch) springform cake tin with about a third of these slices, tearing pieces to fill gaps as needed.
- Dampen the Base: Drizzle 2 tablespoons of Tuaca over the lined panettone to ensure it’s nicely dampened.
- Make the Filling: In a freestanding electric mixer, whisk the eggs and caster sugar until frothy and light. Gradually add the mascarpone and double cream, then whisk in the Marsala until the mixture is thick and spreadable.
- Reserve Mixture: Set aside 250 ml (about 1 cup) of the filling in a separate bowl, covering it for the top layer when serving.
- Add Flavours: Fold the crumbled marrons glacés, 100 g (¾) of the chocolate chips, and 75 g (¾) of the chopped pistachios into the larger bowl of mascarpone mixture.
- Layer the Cake: Spread half of the creamy filling over the panettone layer in the tin. Place another third of the panettone slices on top, ensuring there are no gaps, and drizzle with another 2 tablespoons of liqueur.
- Finish Layering: Spread the remaining cream mixture over the second layer of panettone. Top with the final third of panettone and drizzle with the last 2 tablespoons of liqueur.
- Chill: Cover the cake tightly with cling film, pressing down slightly. Refrigerate overnight or for up to 2 days to let the flavours meld.
- Serve: When ready to serve, unmould the cake onto a flat plate or cake stand. Spread the reserved mascarpone mixture on top without lifting the cake off the base.
- Garnish: Scatter the remaining chocolate chips, chopped pistachios, and pomegranate seeds over the top to add a festive touch.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the mascarpone cheese, double cream, and eggs are warm before mixing. This helps them mix well and creates a smooth filling.
- Soak the Panettone Well: Don’t hold back on the liqueur! Drizzle enough over the panettone layers to keep them moist, preventing dryness and improving flavor.
- Chill Overnight: Let the cake sit in the fridge overnight. This helps the flavors mix and makes it easier to cut when serving.
- Garnish Just Before Serving: Add the chocolate chips, pistachios, and pomegranate seeds right before you serve. This keeps them fresh and crunchy for better texture.
- Use Fresh Pomegranate Seeds: If you can, use fresh pomegranate seeds for the topping. They add color and a juicy crunch that makes the cake look and taste better.
How To Store Leftovers
- Refrigerate: Let the leftover Italian Christmas Cake cool down to room temperature first. Then, wrap it well in cling film or put it in an airtight container. This keeps it fresh for about 3 days in the fridge.
- Freeze: If you want to freeze leftover Italian Christmas Cake , wrap it tightly in cling film and then in foil. It can be frozen for up to 1 month. To thaw, place it in the fridge for a few hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (about 60g)
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 35mg
- Potassium: 40mg
- Total Carbohydrate: 21g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Banana Cake
- Nigella Dorset Apple Cake
- Nigella Lemon And Blueberry Cake
- Nigella Moist Apple Cake
- Nigella Devil’s Food Cake
Nigella Italian Christmas Cake
Description
Nigella Lawson’s Italian Christmas Cake is made with Tuaca liqueur, eggs, caster sugar, mascarpone cheese, double cream, Marsala wine, marrons glacés, chocolate chips, pistachios, and pomegranate seeds. This delicious Italian Christmas Cake recipe creates a delightful dessert that takes about 12 hours to chilling and 20 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Panettone: Using a serrated knife, cut the panettone into roughly 1 cm (½ inch) slices. Line the bottom of a 22 or 23 cm (9 inch) springform cake tin with about a third of these slices, tearing pieces to fill gaps as needed.
- Dampen the Base: Drizzle 2 tablespoons of Tuaca over the lined panettone to ensure it’s nicely dampened.
- Make the Filling: In a freestanding electric mixer, whisk the eggs and caster sugar until frothy and light. Gradually add the mascarpone and double cream, then whisk in the Marsala until the mixture is thick and spreadable.
- Reserve Mixture: Set aside 250 ml (about 1 cup) of the filling in a separate bowl, covering it for the top layer when serving.
- Add Flavours: Fold the crumbled marrons glacés, 100 g (¾) of the chocolate chips, and 75 g (¾) of the chopped pistachios into the larger bowl of mascarpone mixture.
- Layer the Cake: Spread half of the creamy filling over the panettone layer in the tin. Place another third of the panettone slices on top, ensuring there are no gaps, and drizzle with another 2 tablespoons of liqueur.
- Finish Layering: Spread the remaining cream mixture over the second layer of panettone. Top with the final third of panettone and drizzle with the last 2 tablespoons of liqueur.
- Chill: Cover the cake tightly with cling film, pressing down slightly. Refrigerate overnight or for up to 2 days to let the flavours meld.
- Serve: When ready to serve, unmould the cake onto a flat plate or cake stand. Spread the reserved mascarpone mixture on top without lifting the cake off the base.
- Garnish: Scatter the remaining chocolate chips, chopped pistachios, and pomegranate seeds over the top to add a festive touch.
Notes
- Use Room Temperature Ingredients: Make sure the mascarpone cheese, double cream, and eggs are warm before mixing. This helps them mix well and creates a smooth filling.
- Soak the Panettone Well: Don’t hold back on the liqueur! Drizzle enough over the panettone layers to keep them moist, preventing dryness and improving flavor.
- Chill Overnight: Let the cake sit in the fridge overnight. This helps the flavors mix and makes it easier to cut when serving.
- Garnish Just Before Serving: Add the chocolate chips, pistachios, and pomegranate seeds right before you serve. This keeps them fresh and crunchy for better texture.
- Use Fresh Pomegranate Seeds: If you can, use fresh pomegranate seeds for the topping. They add color and a juicy crunch that makes the cake look and taste better.
Nigella Italian Christmas Cake