Nigella Italian Christmas Cake: A Rich Holiday Indulgence

Nigella Italian Christmas Cake is an easy-to-make, no-bake dessert featuring creamy mascarpone layered with panettone and rich chocolate chips.

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Prep Time 30

Chilling Time 12

Total Time 12 30

Servings: 8 slices

Course: Desserts

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

6 tablespoons Tuaca liqueur Feel free to substitute with a non-alcoholic syrup if desired.
500 grams panettone Choose a good-quality one for the best texture and flavor.

For the Cream Filling

500 grams mascarpone cheese Ensure it’s at room temperature for smooth blending.
250 millilitres double cream Using room temperature cream helps achieve a light and airy texture.
2 large eggs Using room temperature eggs helps emulsify the mixture.
75 grams caster sugar Sweetens the mascarpone while helping it aerate beautifully.
125 millilitres Marsala wine Adds depth of flavor; you can swap this out for another dessert wine.

For the Mix-Ins

75 grams marrons glacés (pieces) Sweet, candied chestnuts add a luxurious texture.
125 grams mini chocolate chips Gives a delightful chocolate burst.
100 grams shelled pistachios (chopped) Adds a nice crunch.

For Garnishing

2 tablespoons pomegranate seeds Adds a pop of color and a burst of tartness.

Equipment

9-inch springform tin
mixing bowl
whisk

Method

Step-by-Step Instructions

Begin by cutting the panettone into 1 cm (½ inch) slices. Line the bottom of a 9-inch springform tin with parchment paper and arrange the slices to cover the base completely.
Drizzle half of the Tuaca liqueur evenly over the slices in the tin. Allow it to soak in while preparing the filling.
In a mixing bowl, whisk the eggs and caster sugar until frothy and pale, about 2-3 minutes. Gradually mix in mascarpone and double cream to achieve a thick consistency, then fold in Marsala wine.
Fold the chopped marrons glacés, chocolate chips, and chopped pistachios into the mascarpone mixture for even distribution.
Spread half of the creamy filling over the soaked panettone. Layer with more panettone slices and repeat the soaking and filling process, ensuring no gaps.
Cover the cake tightly with plastic wrap or foil and refrigerate for at least 12 hours.
To serve, unmold the cake and spread any reserved mascarpone on top. Garnish with chocolate chips, chopped pistachios, and pomegranate seeds.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 85mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Always use room temperature ingredients for the best blending. Refrigerate overnight for the best flavor melding.

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