Ingredients

Steps

• Place a 22cm greased ring mould onto a baking sheet.
• Line the base of the mould with a slice from the bottom of the panettone.
• Spoon the rum over the panettone base.
• Process the mascarpone and chestnut purée together until smooth.
• Fold the lightly whipped cream into the chestnut mixture in a large bowl.
• Spread the mousse over the panettone base and chill in the fridge.
• Remove the ring by wrapping a hot tea towel around the edge.
• Dust with grated chocolate and icing sugar before slicing.