This great Panettone makes a great Christmas cake. Spiked Mascarpone, whipped cream and raspberries turn this sweet bread into an amazing holiday cake. Easy peasy.
Pour the whipping cream into your mixer with a whip attachment. Whip on medium until it starts to thicken.
Add in the mascarpone cheese and powdered sugar. Whip until soft peaks form.
Add in the Grand Manier and whip until stiff peaks form. Set aside.
Unwrap your panettone from the box and remove all wrapping. Slice off the top dome of the panettone. Divide the remainder into three equal layers.
Melt the orange marmalade in the microwave for 20 seconds.
Place the base of the panettone on a serving platter. Spread 1/3 of the orange marmalade over. Add 1/3 of the whipped cream and top with fresh raspberries. Repeat for the second and third layers. Wait on adding the top raspberries.
Loosely cover and refrigerate for 5 hours to let the flavors develop. Remove 30 minutes prior to serving.
Add raspberries to the top and dust with a tablespoon of powdered sugar.
To serve slice one layer at a time to serve. Each layer should provide 6 slices.