by Curtis Stone
Christmas entertaining couldn’t be easier with Curtis Stone’s quick & easy panettone desert recipe.
500 g mascarpone cheese
1/2 cup vanilla custard
2 tablespoons marsala
750 g Italian panettone
Icing sugar, for dusting
Step 1 Mix together mascarpone, custard and marsala until smooth.
Step 2 Cut panettone into 4 even layers. Spread base with 1/3 of the mascarpone mixture. Repeat layers twice more finishing with top of panettone. Refrigerate for 1 hr to firm. Dust cake with icing sugar before cutting into slices to serve.