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Clementine and almond panettone stack recipe

Clementine and almond panettone stack recipe

4 ratings

Stack your Christmas dessert high and wow the crowd with this clementine panettone tower. Seasonal clementines, cream and fruity Panettone combine for an impressive pudding. Slice up and enjoy. See method

  • Serves 16
  • 15 mins to prepare
  • 395 calories / serving
  • Vegetarian


  • 750g panettone
  • 200g lemon curd
  • 6 clementines, 1 juiced, 2 zested
  • 300ml double cream
  • 300ml whipping cream
  • 3 tbsp icing sugar
  • 2 tbsp flaked almonds

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    14g 70%
  • Sugars

    25g 28%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 39.4g Protein 4.4g Fibre 1.6g


  1. Cut the panettone horizontally into 4 slices. Mix the curd with the zest of half a clementine; set aside.

  2. Pare the zest from two clementines. Whisk the creams with the icing sugar, clementine juice and the zest of half a clementine to stiff peaks. Peel the remaining clementines and cut into 1cm rounds.
  3. Spread a quarter of the cream on the bottom panettone slice, then drizzle over a quarter of the curd. Top with a few slices of clementine, then repeat until you reach the top slice. Swirl over the remaining cream and drizzle over the curd.
  4. Place the remaining clementine slices on top, then scatter with the flaked almonds and clementine zest.

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