WHIPPED CREAM LOAF

“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.”

Makes 2 loaves

EASY

GREAT VALUE

Preparation time 30 minutes, plus overnight setting time Cooking: 10 minutes

Woolworths large panettone 1 rum ½ cup lemon 1, zested and juiced whipping cream 1¼ cup crème fraîche 1¼ cup vanilla paste 1t ground ginger ½t

Woolworths ginger preserve

2 T, chopped icing sugar 2T

Woolworths ginger biscuit dippers 8, chopped

For the praline: caster sugar 100 g

salted macadamias 50 g, toasted

For the topping:

Woolworths long-life whipping cream 1 cup, chilled overnight ground ginger ½t icing sugar 2 T, sifted

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. WINE: Woolworths Ken Forrester

Noble Late Harvest

“I love a make-ahead dessert. Not only does it take the pressure off on the day you’re entertaining, it always seems to taste better”