Ladyfinger and panettone dessert

Name: Ladyfinger and panettone dessert
Ingredients: 1 panettone; 12 ladyfingers; 100 ml brandy; 200 g golden raisins; 1 560 g can of pineapple chunks in syrup; 250 g mascarpone; 500 g cottage cheese; 500 g whipped cream; 3 tablespoons icing sugar; 1 teaspoon rum essence; 1 teaspoon vanilla extract; 2 nectarines; 200 g strawberries; 50 g chocolate

Dessert - Ladyfinger and panettone dessert by Tudorita F. - Recipia

Ladyfinger and panettone dessert brings together layers of cheese cream, fruit and raisins soaked in brandy. I used leftover panettone here, after seeing an idea on television where the base layer was sponge cake; the dessert is chilled and served straight from the bowl. I serve it cold, in thick slices, without separating the layers. Prep: 30 minutes. Cook: 0 minutes. Rest: 2-3 hours. Total time: 2 hours and 30 minutes-3 hours and 30 minutes. Servings: 12. About 720 kcal and 15 g of protein per serving.

Ingredients

1 panettone
12 ladyfingers
100 ml brandy
200 g golden raisins
1 560 g can of pineapple chunks in syrup
250 g mascarpone
500 g cottage cheese
500 g whipped cream
3 tablespoons icing sugar
1 teaspoon rum essence
1 teaspoon vanilla extract
2 nectarines
200 g strawberries
50 g chocolate

Preparation

1. Put the raisins in the brandy and leave them to soak for 1-2 hours. Drain them, saving the liquid. 2. Drain the pineapple and save the syrup. Mix the syrup with the liquid from the raisins. 3. Mix the mascarpone with the cottage cheese, 250 g of whipped cream, the icing sugar, rum essence and vanilla. Fold in the drained raisins. 4. Prepare and wash the fruit. Slice the nectarines and cut the strawberries into pieces. Cut the panettone into three layers. 5. Place a layer of panettone in a glass bowl and soak it with the syrup and brandy mixture. Spread 2-3 tablespoons of the cream over it, then add pineapple and nectarine slices around the edge of the bowl. 6. Continue layering ladyfingers, cream, fruit and soaked panettone layers until everything is used up. Set aside 250 g of whipped cream for the top layer. 7. Spread the remaining whipped cream over the dessert. Grate the chocolate and decorate with strawberries and nectarines. Refrigerate the bowl for at least 1 hour, until serving.

Notes

Drier panettone holds the layers better; a very fluffy one soaks up liquid quickly, so spoon the liquid over it rather than pouring it all on at once. If the nectarines are very ripe, slice them just before assembling, as they crush easily. The brandy stays uncooked in the dessert; for an alcohol-free version, use 100 ml of apple juice to soak the raisins and moisten the layers. Keep the bowl covered in the refrigerator and eat the dessert within 3 days. You can use a sponge cake of the same size instead of panettone; the dessert contains gluten, dairy and eggs. I serve it with black coffee, which goes well with the brandy-soaked raisins.