Forestway il Diplomatico

Our spin on an Italian classic dessert, featuring another classic - panettone.


  • 250g panettone
  • 200g Hob Knobs or similar digestive biscuits
  • 250g mascarpone
  • 250ml thickened cream
  • 50g icing sugar
  • 1ml / 10 drops vanilla essence
  • 120g candied orange
  • 200g dulce de leche / caramel Sauce
  • 55g truffle honey
  • 50g fresh blueberries
  • 50g fresh raspberries
  • microherbs to garnish
Clear Checked Items


  1. To make the cream, whisk together the mascarpone, thickened cream, sugar and vanilla essence. Finely dice the candied orange until almost paste-like and add to the cream. Whisk until firm peak. The cream can be prepared earlier and kept refrigerated.
  2. To make the crumb, place the biscuits in a food processor and drizzle them with truffle honey. Blend the biscuit to a fine crumb. This can be prepared earlier.
  3. To assemble, in a decorative glass or bowl, drizzle some caramel sauce in the bottom of the glass. Sprinkle some of the crumb on the bottom. Spoon in some of the mascarpone mixture. Dice the panettone into small cubes and scatter a few pieces on top of the mixture. Drizzle more of the caramel sauce over the top of the panettone. Sprinkle some more truffle crumb on top. Place a final dollop of mascarpone on top and garnish with berries and microherbs.

How we Eat It

For an extra kick, drizzle some white rum on the panettone during assembly!