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Panettone toast with sticky ginger mascarpone recipe

Panettone toast with sticky ginger mascarpone recipe

5 ratings

Start Christmas Day with a special breakfast to get you in the festive spirit. This sweet panettone toast, served with ginger mascarpone, fruity jam and clementines is ready in just 10 minutes, yet feels like an indulgent treat. See method

  • Serves 4
  • 10 mins to prepare
  • 502 calories / serving
  • Vegetarian


  • 120g lighter mascarpone
  • 2 stem ginger balls, finely chopped, plus 2 tbsp syrup from the jar
  • 1 clementine, zested, peeled and sliced into rounds
  • 1 panettone, cut vertically into 4 slices from the centre
  • 4 tsp raspberry conserve
  • icing sugar, to dust

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    10g 50%
  • Sugars

    44g 49%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 78.8g Protein 8.1g Fibre 3.4g


  1. In a small bowl, mix the mascarpone with the stem ginger, syrup and clementine zest.
  2. Grill or toast the panettone slices until lightly golden and fragrant, then cut them in half diagonally.
  3. Serve each topped with 2 tsp of the ginger mascarpone, 1 tsp of the raspberry conserve and the clementine rounds. Dust with a little icing sugar, if you like.

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