Layered Berry Panettone Cake
Serves
8
– 10Preparation
30 minutes
plus cooling timeCooking
10
minutesIngredients
500 g 500 frozen berries (strawberries and blackberries)
100 g 100 caster sugar
2 Tbsp 2 rose water
400 g 400 mascarpone
4 Tbsp 4 icing sugar
300 ml 300 thickened cream
700 g 700 traditional panettone
250 g 250 fresh berries (sliced strawberries and raspberries)
2 Tbsp 2 pistachio kernels, roughly chopped
Method
- Combine frozen berries and caster sugar into a saucepan. Place on medium heat with lid slightly ajar. Simmer for 10 minutes until the berries have softened and the liquid thickens. Turn off the heat and stir in the rose water. Set aside and allow to cool completely.
- Whip mascarpone and 2 Tbsp icing sugar by hand until consistency is smooth.
- Whip the cream and the remaining 2 Tbsp of icing sugar together until stiff peaks form. Gently fold the mascarpone through.
- Slice the panettone into 2cm thick discs using a sharp bread knife.
- Place the base panettone disk onto a serving platter, spoon over 2-3 Tbsp of the berry mixture and allow it to soak into the panettone. Follow
- with a layer of mascarpone cream and fresh sliced strawberries and raspberries. Repeat the process until all layers are stacked up.
- Finish off with a top layer of berry mixture, mascarpone cream and extra fresh berries. Sprinkle with pistachios, and serve straightaway.
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