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–+ servings
Nigella Italian Christmas Cake

Indulge in Nigella Italian Christmas Cake: A Festive Delight

Experience the joy of Nigella Italian Christmas Cake, a festive creation with layers of panettone, mascarpone, and chocolate, perfect for holiday gatherings.
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Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 loaf Panettone Choose a quality one for the best flavor
For the Filling
  • 6 tablespoons Tuaca liqueur Or any liqueur of your choice; substitutes include rum or amaretto
  • 2 large eggs At room temperature
  • 75 grams caster sugar Granulated sugar can work as a substitute
  • 500 grams mascarpone cheese At room temperature; use cream cheese as a substitute
  • 250 millilitres double cream At room temperature; heavy whipping cream is a suitable substitute
  • 125 millilitres Marsala wine Any sweet dessert wine can serve as an alternative
  • 75 grams marrons glacés Substitute with candied chestnuts or dried fruits if unavailable
  • 125 grams mini chocolate chips Or regular chocolate chips; dark chocolate can intensify the flavor
  • 100 grams shelled pistachios Chopped; almonds can be used for a different nutty taste
For Garnish
  • 2 tablespoons pomegranate seeds For garnish; substitute with cherries if unavailable

Equipment

  • 9-inch springform tin
  • stand mixer

Method
 

Step-by-Step Instructions for Nigella Italian Christmas Cake
  1. Slice the panettone into 1 cm (½ inch) thick slices and line the bottom of a 9-inch springform tin with it.
  2. Drizzle 2 tablespoons of Tuaca liqueur over the panettone and let it sit.
  3. Whisk the eggs and caster sugar in a stand mixer until frothy, then mix in the mascarpone, double cream, and Marsala wine until thick and creamy.
  4. Reserve 1 cup of the filling for topping the cake.
  5. Fold in the marrons glacés, mini chocolate chips, and chopped pistachios into the filling mixture.
  6. Spread half of the filling over the first layer of panettone and repeat layering with more panettone and Tuaca liqueur, finishing with filling on top.
  7. Cover the cake with cling film and refrigerate for at least 8 hours or overnight.
  8. Unmold the cake, spread reserved filling over the top, and garnish with chocolate chips, chopped pistachios, and pomegranate seeds.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 16gCholesterol: 120mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Ensure all dairy items are at room temperature for a smoother filling. Avoid over-soaking the panettone.

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