Indulge in Nigella Italian Christmas Cake Bliss

This luscious Nigella Italian Christmas Cake combines moist panettone, creamy mascarpone, and festive flavors for a delightful holiday dessert.

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Prep Time 30

Chilling Time 12

Total Time 12 30

Servings: 10 slices

Course: Desserts

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

500 grams Mascarpone cheese Creates a creamy, luxurious filling that’s the essence of the cake.
250 millilitres Double cream Adds richness; can be replaced with heavy cream.
2 large Eggs Provides structure; use at room temperature.
75 grams Caster sugar Sweetens the filling and enhances texture.
125 millilitres Marsala wine Offers complex flavor notes; can be swapped for sweet dessert wine.

For the Cake Layers

Panettone Assorted slices; moist layers for the foundation.
Tuaca liqueur Adds depth; substitute with any flavored liqueur.

For the Flavor Boost

75 grams Marrons glacés Adds sweet, nutty flavor; can substitute with chopped candied chestnuts.
125 grams Mini chocolate chips Ensures delightful bursts of chocolate flavor.
100 grams Chopped pistachios Provides nutty crunch; interchangeable with almonds or walnuts.
2 tablespoons Pomegranate seeds Use for garnish; adds color and freshness.

Equipment

9-inch springform cake tin
mixing bowl
mixer

Method

Instructions for Nigella Italian Christmas Cake

Begin by slicing your panettone into 1 cm thick pieces and line the bottom of a 9-inch springform tin with one-third of the slices.
Drizzle 2 tablespoons of Tuaca liqueur evenly over the first layer of panettone slices.
Whisk together eggs and caster sugar until frothy. Gradually add mascarpone and double cream until creamy. Incorporate Marsala.
Fold in marrons glacés, mini chocolate chips, and chopped pistachios into the mascarpone filling.
Spread half of your filling over the first panettone layer, cover with another third of panettone, and drizzle with Tuaca.
Add remaining filling on top and press the final layer of panettone slices down gently, drizzle remaining Tuaca over the top.
Cover the tin tightly with cling film and refrigerate for at least 12 hours.
Unmold the cake onto a serving plate and spread any reserved filling on top; garnish with mini chocolate chips, pistachios, and pomegranate seeds.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Use room temperature ingredients for a smooth filling. Allow cake to chill for up to 24 hours for best flavor. Store in cling film for up to 3 days in the fridge or freeze for up to 1 month.

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