Panettone ‘naked’ cake
SERVES 12 PREP AND COOK TIME 20 MINUTES (+ REFRIGERATION TIME)
1kg panettone
500g fresh raspberries 500g blueberries MASCARPONE FILLING 3 eggs
1½ teaspoons finely grated lemon rind ¾ cup (165g) caster sugar
1kg mascarpone
1 Using a sharp knife, score a line around panettone at equal intervals to mark four layers. Holding a serrated knife horizontally, using score marks as a guide, cut the panettone into four layers, starting at the top.
2 MASCARPONE FILLING Beat the eggs, rind and sugar in a large bowl with an electric mixer for about 6 minutes or until pale and thick. Gently whisk in the mascarpone until just combined. Chill for 1 hour to firm slightly.
3 Place base layer of panettone onto a large serving plate. Spread with one-fifth of the Mascarpone Filling; scatter with one-quarter of the berries. Repeat to make another three layers. Spread remaining one-fifth of Mascarpone Filling around cake to lightly coat.
Serve topped with remaining berries. Not suitable to freeze or microwave.