• 6servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 eggs, separated

  2. 1 cup (250g) mascarpone cheese

  3. cup (60ml) coffee liqueur

  4. cup (55g) caster sugar

  5. 1/3 cup (80ml) strong coffee

  6. 2 tablespoons marsala

  7. 200g panettone

  8. cup (40g) flaked almonds,

  9. toasted

  10. 240g fresh raspberries

  11. icing sugar, for serving

Instructions Jump to Ingredients ↑

  1. Combine the egg yolks, mascarpone, liqueur and sugar in a large bowl.

  2. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Lightly fold into the mascarpone mixture until combined.

  3. Combine the coffee and marsala in a bowl.

  4. Spoon one-third of the mascarpone mixture over the base of a 2 litre (8 cup) serving bowl or dish. Tear half the panettone into bite-size pieces; dip briefly into the coffee mixture. Place over the mascarpone mixture in the dish. Repeat layers, ending with the mascarpone layer. Cover; refrigerate for at least 3 hours or overnight.

  5. Spoon into serving bowls; top with the almonds and raspberries. Dust with sifted icing sugar.


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