Looking for a dessert that is big on show and taste? Look no further. This berry panettone dessert is perfect for Christmas Day when panettone are in shops everywhere. You can make it a few days in advance and then simply top with fresh berries and icing sugar on the day. We have one version using alcohol and mascarpone, and another with vanilla-infused milk and cream for a slightly cheaper version of this tasty dessert.
BERRY PANETTONE DESSERT
Prep: 5 mins
Cook: 30 mins plus chilling time
Serves: 12–15
Ingredients
- 500g of frozen raspberries
- ½ cup of caster sugar
- 6 eggs, separated (only need eggs if using mascarpone – see below for cream alternative)
- 1 ½ cups of caster sugar, additional
- 750g / 1½lb of mascarpone (can substitute with 1 litre/1½ pints of whipping cream and omit eggs)
- 700–900g / 1½ lb panettone
- ¼ cup / 100ml cup of marsala or sweet sherry (can substitute with milk with a drop of vanilla essence for alcohol-free alternative)
- ½ punnet of fresh raspberries
- 1 punnet of fresh strawberries
- ½ punnet of fresh blueberries
- icing sugar for dusting
Method
- Prepare the compote by mixing the frozen raspberries and half a cup of caster sugar in a small saucepan and heating on a low heat. When sugar is dissolved, strain off the berries and reduce liquid to a syrup. Return raspberries back into the syrup.
- If using whipping cream instead of mascarpone, whip the sugar and eggs together until stiff peaks are formed
- If using mascarpone, separate 8 eggs, and beat egg yolks with additional caster sugar in a stand mixer or handheld beaters until pale and fluffy. Fold in mascarpone,
- In a separate bowl, whip the egg whites until soft peaks, then fold through beaten egg whites to combine the two.
- Cut panettone horizontally into 2.5cm/1″ rounds. Brush with marsala or sweet sherry (or vanilla-infused milk) on both sides.
- Start with berries in the bottom of the bowl add a small amount of the syrup. Layer with mascarpone mixture.
- Add the layer of panettone. May need a few extra moon shaped pieces to fill the layer completely to edges of the bowl. Use the leftover rounded top as a snack for morning tea or breakfast.
- Top with mascarpone mix then panettone for another 2 layers, then berry, panettone, berry, mascarpone (or cream), panettone, mascarpone.
- Cover and refrigerate until ready to serve, and then top with fresh berries and icing sugar.
TIP
We found a very budget-friendly panettone at Aldi this Christmas.
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