Layered Berry Panettone Cake

Enriched with candied fruits, panettone is gifted to loved ones throughout the festive season. Here we add to its allure with this delish layered cake
By Bonnie Coumbe
Photography & styling Bonnie Coumbe
Layered Berry Panettone Cake

Layered Berry Panettone Cake

0 from 0 votes


– 10

30 minutes

plus cooling time




  • 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


  • 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.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.