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Clementine and almond panettone stack recipe

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Stack your Christmas dessert high and wow the crowd with this clementine panettone tower. Seasonal clementines, cream and fruity Panettone combine for an impressive pudding. Slice up and enjoy. See method

Serves 16
15 mins to prepare
395 calories / serving
Vegetarian

Ingredients

750g panettone
200g lemon curd
6 clementines, 1 juiced, 2 zested
300ml double cream
300ml whipping cream
3 tbsp icing sugar
2 tbsp flaked almonds

Each serving contains

Energy
1650kj
395kcal 20%
Fat
24g 35%
Saturates
14g 70%
Sugars
25g 28%
Salt
0.3g 5%

of the reference intake
Carbohydrate 39.4g Protein 4.4g Fibre 1.6g

Method

Cut the panettone horizontally into 4 slices. Mix the curd with the zest of half a clementine; set aside.
Pare the zest from two clementines. Whisk the creams with the icing sugar, clementine juice and the zest of half a clementine to stiff peaks. Peel the remaining clementines and cut into 1cm rounds.

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Spread a quarter of the cream on the bottom panettone slice, then drizzle over a quarter of the curd. Top with a few slices of clementine, then repeat until you reach the top slice. Swirl over the remaining cream and drizzle over the curd.
Place the remaining clementine slices on top, then scatter with the flaked almonds and clementine zest.