The bread can be served plain or toasted with butter but is often paired with sweet spreads such as mascarpone cheese, ...

To prepare the mascarpone cream for pandoro and panettone in this version, raw eggs are used (refer to the 'tips' box at the end of the recipe for alternative solutions). First, soften the ...

Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.

then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. Scatter the top – and all around the ...

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. Fold in the whipped double cream.