Ginger-and-panettone whipped cream loaf

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Inspired by a tiramisu, we soaked panettone in rum and layered it with airy cream and preserved ginger, and topped it with a salted macadamia praline dust. It must be served chilled (make it the day before) and sliced with a serrated knife. The whipped cream icing is optional but so beautiful.”- Hannah Lewry and Claire- Ellen Van Rooyen

Ingredients

1 Woolworths large panettone
½ cup rum
1 lemon, zested and juiced
1 ¼ cup whipping cream
1 ¼ cup crème fraîche
1 t vanilla paste
½ t ground ginger
2 T Woolworths ginger preserve, chopped
2 T icing sugar
8 Woolworths ginger biscuit dippers, chopped
For the praline:
100 g caster sugar
50 g salted macadamias, toasted
For the topping:
1 cup Woolworths long-life whipping cream, chilled overnight
½ t ground ginger
2 T icing sugar, sifted

Cooking Instructions

1. Line two 20 x 11 cm loaf tins with 2 sheets of clingwrap, allowing it to hang over the sides. Slice the panettone into 1 cm-thick slices that will fit into the loaf tin. Each slice can be cut in half to fit snugly into the tin.

2. Place the rum, lemon zest and juice into a shallow bowl and lightly dip each panettone slice into the liquid. Whip the cream until soft peaks form, then fold in the crème fraîche, vanilla, ginger, preserved ginger and icing sugar.

3. To assemble, lay slices of the soaked panettone into the base of each loaf tin, followed by some cream mixture and chopped ginger biscuits. Repeat, ending with a thin layer of cream and biscuit. Fold over the clingfilm over and chill overnight to set.

4. The next day, make the praline. Place the sugar into a small saucepan over a medium heat and swirl while it melts. Do not stir. Cook until slightly amber in colour. Remove from the heat and add the macadamias. Gently mix using a wooden spoon or plastic spatula and tip out onto a baking tray lined with baking paper. Allow to cool completely. Once the brittle has set, break into pieces or place in a blender and blend to a powder. Store the praline in an airtight container.

5. To make the topping, whip the cream until stiff peaks form. Add the ginger and icing sugar and mix gently to combine.

6. To assemble, unmould the loaves onto a serving platter and pipe or dollop the cream onto the tiramisu. Dust with the praline powder or serve with the brittle.

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire- Ellen Van Rooyen