- 500g boxed fruity panettone (or try a chocolate version)
- 500g tub mascarpone
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp caster sugar
- silver balls, to decorate (optional)
For the syrup
Make the syrup first. Gently heat all the ingredients together until the sugar dissolves, then boil for 1 min or until just thickened. Leave to cool.
Meanwhile, trim the rounded top off the panettone (this is cook’s perks for later!), then cut the rest into 4 horizontal slices using a serrated knife. Beat the mascarpone, orange zest and caster sugar together.
Stack up the slices, drizzling a little of the orange syrup over each piece as you go, and using about 2 tbsp of the mascarpone to sandwich each layer together. Once you’ve finished stacking, cover with the rest of the mascarpone in swirls and whirls – a palette knife is the best tool for the job. Scatter with a few silver balls if you like, then serve straight away, or chill for up to 2 hrs, then scatter with the balls at the last minute.