- Slice the panettone into thick slices, about 1cm. bring together the espresso, honey, amaretto or rum and whisk to combine. Add the sliced panettone to the mixture and allow to sit while you prepare the other steps of the recipe.
- Whip the cream to soft peaks.
- In a separate bowl bring together the mascarpone, vanilla and icing sugar and mix thoroughly. Fold the whipped cream through mascarpone being careful not to knock the air out.
- In a large bowl or trifle bowl place a layer of the panettone to cover the bottom. Spread half of the cream mixture over the panettone making sure it’s as even as possible, follow with another layer of panettone and the rest of the cream mixture
- Pop it into the fridge for at least 2 hours to set. Once ready, finish with a healthy dusting of cocoa powder and some grated dark chocolate over the top, serve with cherries or raspberries.
Serves 6-10
Watch Tobie Puttock make this recipe here.
