This is a very seasonal Christmassy dessert using chestnuts which are traditional at this time of year, and panettone which is the classic Italian Christmas cake from Milan.
- 1 medium
- 1 tbsp
- 285g can sweetened
- 290ml/10fl oz
double cream, lightly whipped
- 4 tbsp
dark chocolate, grated
Place a 22cm/8in greased ring mould onto a baking sheet.
Cut a slice from the bottom of the panettone to line the base of the mould.
Spoon over the rum.
Process together the mascarpone and the chestnut purée. Place in a large bowl and fold in the lightly whipped cream.
Spread over the base of the panettone. Chill in the fridge.
Remove the ring by placing a hot tea towel around the edge and lifting off.
Sprinkle over the grated chocolate, sprinkle over some icing sugar, slice and serve.