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Judith Cullen's Christmas baking recipes - 30 November

Spiced cherry parfaits with panettone and mascarpone

Russian Christmas cake (Mazurka)

Russian Christmas Cake (Mazurka)

125g  currants
125g sultanas
125g raisins
125g dates
125g figs
125g almonds
125g mixed peel
60g glace cherries
60g glace pineapple
3 eggs
1/3 cup honey
1/4 cup flour

- Combine currants, sultanas, and raisins.
- Chop all other ingredients the same size as the sultanas.
- Mix in flour, lightly beaten eggs and honey.
- Press mixture into a greased lined Swiss roll tin or oblong dish , approx. - 25cm x 30cm.
- Bake in a slow oven for 1 hr, cool in tin.
- Cut when cold.

Spiced Cherry Parfaits With Panettone And Mascarpone

1 kg stoned cherries or 2 punnets strawberries
1/2 cup caster sugar
1 cinnamon stick
2 star anise
6 cardamom pods
Zest of two lemons
350g panettone, cut into slices (or sponge cake, savoiardi biscuits, or brioche)

2 eggs, separated
1/4 cup caster sugar
2 tablespoons brandy
500g mascarpone

- Place the cherries in a large saucepan with the sugar and spices.
- Stir over a moderate heat for 5-6  minutes until the juices are released and have softened
- Note: The strawberries will not take this long to cook. (maybe 2-3  minutes)
- Discard the Spices and Cool.
- Using an electric beater whisk the egg yolks and sugar until thick.
- Add the brandy.
- Fold in the mascarpone
- Whisk the egg whites, then fold into the mascarpone mixture.
- Divide a third of the cherry/strawberry mixture among 6-1 cup glasses , layer with a  third of the panettone slices, then a third of the mascarpone.
- Repeat the layers twice more.
- Top with Amaretti crumble
- Refrigerate for 3-4  hours or overnight.

Amaretti crumble

100g macadamia nuts
8 amaretti biscuits, crushed
50g flour
100g muscovado sugar
100g unsalted butter
Zest of a lemon

- Chop nuts in a food processor - not too finely.
- Add the biscuits, flour and sugar and pulse until combined.
- Add the butter and lemon zest.
- Spread crumble thinly in a baking dish and bake for 8-10 minutes until starting to brown and crisp up.
- Leave to cool and sprinkle over the top of the trifle before serving.