Whisking Filling For Italian Christmas Pudding Cake

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Nigella's Italian Christmas Pudding Cake (from NIGELLISSIMA) is made with layers of panettone alternated with a tiramisu-type cream made with whisked eggs, sugar, marsala, mascarpone and double cream. The eggs and sugar are whisked until moussey then the cream and mascarpone are whisked in. Mascarpone is high in fat and it can curdle if whisked too much, but usually the addition of other ingredients reduces this risk.

If you are using a high-powered stand mixer then it may be easier to switch to a hand-held mixer or only use the lowest power. If you prefer you could gently whisk the cream and mascarpone together until just combined, then fold in the egg mixture and after that gently whisk in the marsala. If doing this make sure that you only whisk the cream and mascarpone until just combined - at this point it should be no more than soft peaks. The mixture should continue to thicken as the other ingredients are added. If you are using whipping or heavy cream then it may need very slightly more whisking but go carefully. Once the eggs have been combined you may prefer to use a hand whisk to add the marsala and then give a very brief final whisk at the end with a hand mixer if you feel it needs thickening more.