Panettone toast with sticky ginger mascarpone recipe

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

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

Directions

1. Combine the mascarpone, stem ginger, syrup, and clementine zest in a small bowl.
2. Cut the panettone slices in half diagonally after grilling or toasting them until gently golden and aromatic.
3. Serve with 2 tsp ginger mascarpone, 1 tsp raspberry conserve, and clementine rounds on top of each. If desired, sprinkle with icing sugar.