Italian Christmas Pudding Cake
by Nigella. Featured in NIGELLISSIMAIntroduction
This recipe is my own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture. I have brought in a cassata element, which means I add, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios. The pomegranate seeds I tumble over the top at the end are there for their beauty as well as to add a further seasonal touch but, importantly, are thought to bring luck and should therefore be an indispensible part of the Christmas table.
If you would like to make this cake without the uncooked eggs, then simply omit the eggs and caster sugar. Then whisk 50g/½ cup icing/confectioner's sugar into the mascarpone and double/heavy cream carrying on with the recipe as normal. You could add 2 tablespoons of Advocaat along with the Marsala if you would like to emulate the original's eggyness.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This recipe is my own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture. I have brought in a cassata element, which means I add, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios. The pomegranate seeds I tumble over the top at the end are there for their beauty as well as to add a further seasonal touch but, importantly, are thought to bring luck and should therefore be an indispensible part of the Christmas table.
If you would like to make this cake without the uncooked eggs, then simply omit the eggs and caster sugar. Then whisk 50g/½ cup icing/confectioner's sugar into the mascarpone and double/heavy cream carrying on with the recipe as normal. You could add 2 tablespoons of Advocaat along with the Marsala if you would like to emulate the original's eggyness.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 12-14 slices
- 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
- 1½ pounds panettone (or pandoro)
- ⅓ cup tuaca liqueur
- 2 large eggs (at room temperature)
- ⅓ cup superfine sugar
- 2 cups mascarpone cheese (at room temperature)
- 1 cup heavy cream (at room temperature)
- ½ cup marsala
- ⅓ cup marrons glacés (pieces)
- ⅔ cup mini chocolate chips (or regular chocolate chips or finely chopped chocolate)
- ⅔ cup shelled pistachios (chopped)
- 2 tablespoons pomegranate seeds
Method
- Using a serrated knife, cut the panettone roughly into 1cm / ½ inch slices, then use about a third of these to line the bottom of a 22 or 23cm / 9 inch springform cake tin. Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle 2 tablespoons of the Tuaca (or other liqueur of choice) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.
- Now get on with the luscious filling. Whisk — using a freestanding electric mixer for ease — the eggs and sugar until very frothy and increased in volume and lightness.
- More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml / a good cupful to a bowl or other container, cover and put in the fridge; this is for the top layer, which is not added until you serve the cake.
- Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g / ¾ of the chocolate chips and 75g / ¾ of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.
- Use another third (approx.) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of liqueur.
- Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.
- Cover tightly with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days.
- When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, 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 cake, if wished — with the remaining chocolate chips and chopped pistachios and your pomegranate “jewels”. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.
- Using a serrated knife, cut the panettone roughly into 1cm / ½ inch slices, then use about a third of these to line the bottom of a 22 or 23cm / 9 inch springform cake tin. Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle 2 tablespoons of the Tuaca (or other liqueur of choice) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.
- Now get on with the luscious filling. Whisk — using a freestanding electric mixer for ease — the eggs and sugar until very frothy and increased in volume and lightness.
- More slowly, whisk in the mascarpone and heavy cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml / a good cupful to a bowl or other container, cover and put in the fridge; this is for the top layer, which is not added until you serve the cake.
- Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g / ¾ of the chocolate chips and 75g / ¾ of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.
- Use another third (approx.) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of liqueur.
- Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.
- Cover tightly with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days.
- When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, 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 cake, if wished — with the remaining chocolate chips and chopped pistachios and your pomegranate “jewels”. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.
Additional Information
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD:
Can be made ahead to the end of step 7. Will keep in fridge for 2 days. Serve as directed in recipe.
FREEZE:
The cake can be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base, and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen.
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD:
Can be made ahead to the end of step 7. Will keep in fridge for 2 days. Serve as directed in recipe.
FREEZE:
The cake can be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base, and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen.
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Show more commentsThis is the most magnificent dessert and couldn’t wait to make it for Christmas this year. However. As I was making it I realized my marrons were hard as rocks and the stores were closing for the holidays and they wouldn’t have carried them anyway, so used dates. Then realized I’d forgotten to buy marsala! Did have cream sherry, so used that! And wouldn’t you know? I’d bought espresso marscapone instead of plain, so had my friend get it on the way here to help me cook. But she didn’t buy enough, so filled in the rest with the espresso marscapone…and crossed my fingers all would be well received. It was equally magnificent! This is a very forgiving and delicious recipe! I’m eating the last piece now as I type this out.
I love this cake and have made it about 6 times. This year I had the idea of lining the tin generously with cling film and it worked really well. I didnt have to serve it on the tin but could move it to a proper serving plate.
Been making this every Christmas for the last 4 years. I'm not allowed at my inlaws without it. Its been re-named Rude Cake - what more can I say :)
This is the most divine cake and perfect for an Australian Christmas as there is no baking, so no diving into a hot oven at the height of Summer. I accidentally omitted the eggs the first time I made it, but the response was that it was delicious. I remembered to include the eggs on the next occasion I made it, but it was not so well received. I have never been able to source marrons glaces and have never included chocolate chips either, but always make sure to sprinkle the top with pomegranate seeds and pistachios (or pepitas, if I haven't managed to get my hands on any pistachios in time). This ensures it looks like a 'real Christmas Cake' and fabulous to boot. It is now a fixed part of my Christmas recipe repertoire, as everybody just loves it.
This has been a great favourite for several years, and even though we were locked down (December 2020) I still made it. Even with reduced quantities we couldn't manage it all at one sitting, try as we might, so it lasted 5 days - and got better and better! In future, I'll cut down on mammoth preparations for celebratory meals and make this absolutely fabulous pudding in advance.
First time making this, gorgeous! Didn’t chop the pistachios and used chopped roasted hazelnuts instead of marron glacé. Makes a big cake! Wrapped the rest in individual portions and froze. Got the liqueur on line, only used what recipe suggested, quite strong enough for me.
2nd Christmas I have made this and it’s divine, universally loved by family and friends including hard to impress 95yr old mother in law. It is also forever known as Floor Cake in our house as my first trial attempt ended up on the floor when left in the hands of my son. We invoked the 3 second rule and ate it anyway!!
Pretty good! In Italy we call this cake "Panettonamisù"
What can I say, every recipe is amazing. Not a single complaint from me.
I have to make this EVERY year now, it’s so popular with the family! Even when invited out for Christmas dinner, this goes too! I have made it with Panettone or Pandoro, and with/without the Marron Glacé ( which are hard to find) and it always goes down a treat!
This cake was utterly divine!!! And thanks to you, I found out how delicious Tuaca liqueur is too. I ended up using Rum Chata liqueur, for the mascarpone filling and I wouldn't change it. Originally I wanted to make it for Christmas Day but I ran out of time. I couldn't stop thinking about it and since I already had all the ingredients I decided to make it, this week for my birthday. My family and I were licking our plates, it was so good! Thank you, so much for such a fabulous recipe, Nigella.
Yum! Made it a day ahead for Christmas dessert and it was truly divine. Everything about it - flavor, texture, ease of preparation. It's now joined the lexicon of Christmas Joy! Thank you!