The perfect Christmas dessert. With our Twintastico twist on the classic tiramisu. Using panettone gives it the extra depth of flavour, with the crunch of the pistachios and sweetness of the cranberries it is the perfect combination for all to enjoy!

Ingredients

• 3x250g/ 3cups mascarpone cheese
• 350g/1 1/4 cup condensed milk
• 80ml/3/oz Marsala wine
• Panettone
• 125ml/4oz strong Italian espresso
• 100g/1 cup pistachios, roughly chopped
• 100g/1 cup dried cranberries

Method

To start… pour cooled coffee into a shallow dish and add the marsala wine to the espresso. The amount of marsala wine depends on how strong you want it, we use a good glut of marsala wine as we love the flavour but you can use as much or as little as you like.

In a large bowl mix together the condensed milk, mascarpone and whisk together until smooth and silky and thick, you don’t want it runny. There should be no lumps in the mixture when finished. 

Slice the panettone into 1 inch slices and toast in the oven for around 10 minutes at 180C/350F. Now soak the panettone in the espresso marsala wine mixture and turn a couple of times so the panettone is covered but not soggy. You want them to still be firm but absorb the mixture.

In a large serving bowl, lay out the panettone at the bottom of the bowl, then spoon on the mascarpone mixture and smooth over the top and into the edges of the bowl. Now repeat this process until you reach then top of the bowl and finish with the mascarpone mixture on top. 

Once this is done cover in cling film and put in the fridge over night. When ready to serve, sprinkle on the pistachios and cranberries to finish.