Fig and salted caramel panettone recipe

Method

1. Set aside 1 fig and cut the rest into quarters. Add to a pan with 3 tbsp water and bring to the boil. Over a medium-low heat, simmer for 3 mins or until the figs are soft and releasing juices. Add the sugar and lemon juice, increase the heat and boil, stirring, for 7-8 mins until thick and shiny. Put in a dish to cool.
2. Whisk the mascarpone and icing sugar in a bowl with an electric whisk, starting on a slow speed. Once combined, increase the speed and whisk for 2-3 mins until thickened. Cover and chill.
3. Slice the panettone twice horizontally to make 3 sections. Put the base on a serving plate.
4. Stir the mascarpone mix to loosen; transfer 90g to another bowl. To the remaining mascarpone, add half the fig compote, folding through to marble. Add the other half and fold once or twice so you can see the separate mixtures. Microwave 50g salted caramel sauce for 10 secs.
5. Spoon half the fig-mascarpone mix over the panettone base and spread to the edges. Drizzle over half the caramel sauce. Top with the middle section of panettone and repeat the layers. Add the top section of panettone.
6. Spread the top section with the reserved mascarpone mix. Halve the remaining fig and push into the mascarpone, along with the stroopwafels. Scatter with salted caramel sprinkles. Microwave the 2 tsp caramel sauce for 10 secs, then drizzle over the top and dust with 1 tbsp icing sugar. The panettone is best served as soon as it’s assembled but can be made up to 2 hrs ahead and chilled. Leftovers will keep in the fridge for up to 3 days.

• Make ahead: The compote can be made up to 3 days ahead and kept in the fridge. The mascarpone mix can be made up to 3 hrs ahead.

• See more Panettone ideas

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.