Name: Panettone Cups with Torrone Cream
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Panettone; 80 g of Water; 40 g of White Sugar; 1 Oranges; 250 g of Mascarpone; 150 g of Torrone; 30 g of Powdered Sugar; 200 g of Heavy Cream; Powdered Sugar

Imagine turning holiday leftovers into a surprising dessert: here is the panettone cups recipe, a soft dessert full of flavor that brings new life to the classic panettone (the Italian Christmas sweet bread) or pandoro (its star-shaped cousin from Verona) left over after the celebrations. If you often find yourself with a slice of panettone with raisins and candied fruit, or a piece of pandoro, and are looking for creative ideas, this is the perfect solution for a leftover panettone dessert that everyone at the table will love.

Making panettone cups with pastry cream, enriched with a touch of torrone (Italian nougat) and mascarpone, is a labor of love that fills the house with the unmistakable scent of the holidays. This recipe for using up panettone needs just a few ingredients: panettone scraps, a velvety torrone and mascarpone cream and, of course, raisins and candied fruit for a truly spectacular result. It all becomes a baked panettone dessert with a soft, indulgent center, ideal for elegantly ending a Christmas lunch or for treating yourself to a quick holiday dessert.

If you are looking for inspiration for an easy Christmas dessert that’s a little different, this one will win you over at first taste. Soft panettone cups are the perfect choice for a refined treat, even at the last minute, using what you already have in the pantry. We suggest serving them with a cup of torrone cream to bring out their sweetness, perhaps taking a cue from our Torrone Cream, or exploring our other ideas for leftovers such as Pandoro Tiramisu and Tiramisu with Pandoro.

Also try gourmet variations such as Chocolate Panettone, and take inspiration from the Yule Log to create a true feast of Christmas desserts on your table. Find out how to make panettone cups and turn every slice into a masterpiece of flavor and tradition to share with the people you love.

Method

To make the Panettone Cups, start with the torrone cream: roughly break up the torrone with a knife or a meat mallet, then pulse it in a food processor until finely ground.

In a stand mixer, or in a bowl with an electric hand mixer, beat the mascarpone with the ground torrone and the powdered sugar until smooth. Add the heavy cream and keep whipping until you get a thick, rich cream. Put the cream in the fridge to rest.

Make the syrup for moistening the panettone: in a small saucepan, bring the water, sugar and orange zest to a boil; as soon as it boils, remove from the heat and let it cool. While the syrup cools, cut the panettone (or pandoro) vertically into 1 cm (1/2 inch) thick slices: from these, cut 2 cm (3/4 inch) strips (to line your molds) and small discs (you can use a cookie cutter or a round cutter for these).

Assemble the cups: place a small disc in the bottom of the mold and use a strip to form the sides (press it well against the walls of the mold), leaving a hole in the center; finally, moisten the inside walls of the cup with your syrup.

Using a piping bag (or a spoon), fill your cups with the torrone cream, without overdoing it. Close each cup with a disc of panettone after lightly moistening it with the orange syrup. Once all the cups are assembled, refrigerate them for at least 2 hours.

When the resting time is up, carefully unmold the Panettone Cups and dust them generously with powdered sugar before serving. Finally, remember to download our App with exclusive content and fewer ads!

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Panettone Cups with Torrone Cream

Ingredients for 6 people

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