Panettone toast with sticky ginger mascarpone recipe

Name: Panettone toast with sticky ginger mascarpone
Yield: Serves 4
Ingredients: 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

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

Shop your ingredients

Tesco Mascarpone Cheese 250 G
120g lighter mascarpone
£2.25
£9.00/kg
Opies Stem Ginger 350G
2 stem ginger balls, finely chopped, plus 2 tbsp syrup from the jar
£3.15
£9.00/kg
Tesco Sweet Easy Peelers 600g
1 clementine, zested, peeled and sliced into rounds
£1.50
£2.50/kg
Tesco Core Classic Butter Panettone 500g
1 panettone, cut vertically into 4 slices from the centre
£6.00
£12.00/kg
Tesco Finest Raspberry Conserve 340G
4 tsp raspberry conserve
£2.55
£7.50/kg
Billingtons Golden Icing Sugar 500G
£1.65 Clubcard Price
(£3.30/kg)
Offer valid for delivery from 03/09/2026 until 29/10/2026
icing sugar, to dust
£1.85
£3.70/kg

Method

In a small bowl, mix the mascarpone with the stem ginger, syrup and clementine zest.
Grill or toast the panettone slices until lightly golden and fragrant, then cut them in half diagonally.
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.