Panettone al Pistacchio is not just sliced here, but briefly toasted so that the crumb remains slightly crispy on the outside and soft on the inside.
Added to this is a quickly stirred mascarpone cream that picks up the nutty tone of the filling without covering it up.
A few roasted pistachios and a dollop of jam turn a few ingredients into a well-rounded dessert.
Dessert for four.
As intended. The amount is sufficient as a sweet finish after a hearty meal, not as a standalone meal.
Good to know. The filling of the panettone contains pistachio cream liqueur and therefore alcohol.
For a larger occasion, take a second pack of panettone and double the cream; then it will also be enough for six to eight people as a buffet dessert.
Pairs well with a glass of Moscato d'Asti or a mild grappa, as the distillery itself suggests.
Ingredients
- 1 Panettone al Pistacchio (whole pack, cut into 8 slices)
- 250 g mascarpone
- 2 tbsp powdered sugar
- 1 vanilla bean (scraped seeds)
- 50 g roasted, chopped pistachios
- 4 tbsp apricot jam
- 20 g butter for frying
Method
- Melt the butter in a large pan over medium heat.
- Briefly fry the panettone slices in it on both sides until golden brown and set aside.
- Stir the mascarpone with powdered sugar and vanilla seeds until smooth to create a creamy mixture.
- Warm the jam slightly in a small pot or in the microwave until it is spreadable.
- Arrange two panettone slices per plate and spread with the mascarpone cream.
- Drizzle with the warm jam and sprinkle with the chopped pistachios.
- Serve immediately while the slices are still slightly warm.
