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Boozy mini clementine panettones recipe
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Transform mini chocolate chip panettones into a showstopping Christmas dessert with this easy no-bake recipe. Layer up with cream sherry, marmalade and whipped cream before finishing with clementine zest and icing sugar. See method
Ingredients
- 4 x 100g chocolate chip mini panettones
- 70ml cream sherry
- 90g fine-cut marmalade
- 100ml whipping cream
- 1 tbsp icing sugar, plus extra to serve
- 1 clementine, ½ finely sliced, ½ zested
Each serving contains
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Energy
2475kj
591kcal
30%
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Fat
26g
37%
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Saturates
17g
83%
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Sugars
41g
45%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 74.2g
Protein 9.8g
Fibre 3.3g
Method
- Cut each panettone into 3 layers. Spoon 1 tsp sherry over each bottom and middle layer, then spread with the marmalade.
- Put the cream in a large bowl and whisk to soft peaks. Add the sugar and remaining 30ml sherry and whisk until just incorporated. Evenly swirl two-thirds of the cream over the marmalade, then carefully stack the panettones and swirl the remainder on top.
- Top each panettone with a slice of clementine, a sprinkling of clementine zest and a dusting of icing sugar.
Get ahead: Assemble up to 12 hrs in advance and keep in the fridge.
See more Christmas desserts