Clementine and almond panettone stack recipe

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

Ingredients

• 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

Directions

1. Cut the panettone into four pieces horizontally. Combine the curd and half a clementine's zest in a mixing bowl.; 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. Drizzle a quarter of the curd over a quarter of the cream on the bottom panettone slice. Repeat until you reach the top slice, then top with a few slices of clementine. Drizzle the remaining cream over the curd in a swirling motion.
4. Scatter the flaked almonds and clementine zest on top of the remaining clementine slices.