INGREDIENTS

1 Panettone (800-900g)

¾ cup heavy cream

1 cup icing sugar

1 ¼ cup creamy ricotta

The paste of 1 vanilla bean (1 tbsp vanilla extract)

1 cup diced canned pears

¾ cup dried cherries

Garnish: Icing sugar, ½ cup chopped pistachios and ½ cup pomegranate seeds.

INSTRUCTIONS

1. Line a 2.5-quart glass bowl with plastic wrap so the wrap hangs over the sides of the bowl.
2. Slice the cake into ½” slices and line the entire bowl with the cake. Press the cake into the bowl as you go.  Fill any gaps with pieces of cake and press together to create a cake “shell”.
3. To the bowl of a stand mixer add the heavy cream. Use the whisk attachment to beat on medium until medium-peaks form. Add the icing sugar and vanilla bean paste and continue beating until stiff-peaks form. Add the ricotta and beat on low for 15sec.  Fold in the pears and dried cherries.
4. Pour the cream mixture into the cake shell and tap the bowl gently on the counter to settle the cream into the cake.
5. Cover the cream with more cake pieces, gently covering the entire surface to the edge of the bowl. Press down gently. Cover with more plastic wrap and find a small plate that will fit on the cake.  Add a heavy can to weigh the cake down and place in the fridge for 6-48hrs.
6. Remove weight and plastic wrap from the top. Gently but quickly turn the bowl over on to a cutting board or serving platter. Slowly lift the bowl up and the cake should come out on to the board easily. 
7. Garnish the top with icing sugar, pistachios and pomegranates and slice to serve.

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