Tres Leches Panettone with Cinnamon Chantilly and Red Berries

20 min
This is an ingenious and spectacular “no-bake” dessert, ideal for the holiday season. Use thick slices of the classic panettone as a cake, which are dipped and soaked in a silky “Tres Leches” sauce (condensed milk, evaporated milk and heavy cream). This sauce is flavored with a touch of pisco and orange zest, giving it a citrus and festive scent. The dessert is served topped with homemade whipped cream, spiced with cinnamon, and is decorated with fresh red fruits that provide acidity and color.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

4
Porciones

HERRAMIENTAS

  • + Large bowl (for the tres leches sauce).
  • + Medium bowl (for the Chantilly cream).
  • + Balloon whisk.
  • + Electric mixer (handheld or pedestal).
  • + Grater.
  • + Saw knife (for bread).
  • + Deep plates or a serving platter.
  • + Pastry bag with spout (optional).

INSTRUCCIONES

Step 1:

Prepare the Tres Leches Sauce. In a large bowl, pour the condensed milk, the evaporated milk and the first cup of heavy cream.

Step 2:

Aromatize the Sauce. Add the pisco drizzle, orange zest and vanilla essence. Whisk with a balloon whisk until all the ingredients are perfectly integrated. Reserve.

Step 3:

Prepare the Chantilly Cream. In a medium, cold bowl, pour the second cup of heavy cream (it should be very cold). Add the powdered sugar and cinnamon powder.

Step 4:

Whisk. Using an electric mixer, beat at medium-high speed until the cream thickens and forms firm peaks. Be careful not to overbeat.

Step 5:

Prepare the Panettone. Cut the panettone into thick slices (3 to 4 cm thick).

Step 6:

Soak. Dip a slice of panettone in the tres leches sauce. Let it sit for about 2 minutes, turning it over half the time, so that it absorbs the liquid well but does not fall apart.

Step 7:

Plating. Carefully remove the soaked slice of panettone and place it in a deep plate.

Step 8:

Decorate. Accompany the panettone with fresh red fruits. Place the cinnamon whipped cream on top, either with a spoon or using a pastry bag for a more professional look.

Step 9:

Serve. Finish by sprinkling some cinnamon powder over the whipped cream and pour a couple of extra spoons of the tres leches sauce around the dessert. Serve and enjoy!

TIPS

  • + Fast Soak: Panettone is a very airy and fluffy dough, so it absorbs liquid much faster than a traditional cake. Two minutes of soaking is enough; if you leave it longer, it could fall apart.
  • + Always Cold Cream: For the whipped cream to assemble perfectly and stay firm, the heavy cream must be very cold (ideally refrigerated for at least 8 hours). The bowl and the blades of the mixer can also be pre-cooled.
  • + The Citrus Touch and the Pisco: Orange zest and pisco aren't just an ornament. They cut through the intense sweetness of the milk and give the dessert a fresh aroma and a touch of Peruvian flavor that elevates it.
  • + Texture vs. Flavor: Unlike a classic tres leches that need hours of refrigeration, this version can (and should almost) be eaten on the spot to enjoy the contrast between soft panettone and cold cream.
  • + Christmas Creativity: If you don't have fruit panettone, you can use one with chocolate chips (chocotón) and the whipped cream may have some cocoa powder instead of cinnamon.