Panettone Mango & Passion Fruit - Italian Christmas Cake 750g

Fiasconaro bake in Castelbuono, in the Madonie mountains above Palermo, and this is their tropical reading of a Milanese classic. The dough is naturally leavened and left to rise slowly, which is what gives panettone its long strands and light crumb, and it carries 16% candied mango through it alongside a mango and passion fruit granulate. A white chocolate topping infused with passion fruit goes over the dome. Serve it in wedges with a spoonful of mascarpone cream, alongside a dessert wine or a late coffee, or toast a slice the next morning. A 750g panettone from Italy, in cartons of six.

Soft WHEAT flour, candied mango 16% (mango, glucose-fructose syrup, sugar), BUTTER (from cow’s MILK), sugar, EGGS, white chocolate with passion fruit 9,5% (sugar, MILK powder, cocoa butter, passion fruit powder 3% (concentrated passion fruit juice, pectins), skimmed MILK powder.

Wheat, Milk and derivatives, Eggs.

Nutritional values per 100g: Energy 1570 kJ / 375 kcal; Fat 15 g (of which saturates 9.0 g); Carbohydrates 50 g (of which sugars 26 g); Protein 6.5 g; Salt 0.45 g. * These values are indicative internal estimates, not a certified laboratory analysis. Refer to the product packaging for the declared values.

• Halal: Yes

A 750g panettone, boxed, supplied in cartons of six.

Panettone is ready to eat. Let it come to room temperature and, if you want it as it is served in Italy, warm the slices very briefly so the butter in the dough softens and the aroma opens up. Cut it in wedges from the top like a cake rather than in slices, and serve with mascarpone cream, a dessert wine, or simply on its own.

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