Ingredients Jump to Instructions ↓

  1. 2 egg yolks

  2. 1/4 cup (55g) caster sugar

  3. 1/4 cup (60ml) Frangelico hazelnut liqueur

  4. 250g ctn mascarpone

  5. 8 x 1cm-thick slices panettone

  6. 300g fresh or frozen mixed berries

Instructions Jump to Ingredients ↑

  1. Method Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined. Use an 8cm round pastry cutter to cut discs from the panettone slices. Brush four discs with a little of the remaining Frangelico. Place in the base of four 1-cup (250ml) capacity serving glasses. Spoon half the berries evenly among serving glasses. Top with half the mascarpone mixture. Continue layering with remaining berries, mascarpone mixture, panettone and Frangelico, finishing with a layer of mascarpone. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.


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