Orange frosted panettone cake

If you’ve been given a panettone over
Christmas but you’re not sure what to do
with it, try this superfast,
special stacked cake

  • Prep:10 mins
    Cook:2 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 560
  • fat 39g
  • saturates 22g
  • carbs 48g
  • sugars 34g
  • fibre 0g
  • protein 6g
  • salt 0.48g


  • 500g boxed fruity panettone (or try a chocolate version)
  • 500g tub mascarpone
  • zest 1 orange
  • 2 tbsp caster sugar
  • silver balls, to decorate (optional)
  • juice 2 oranges, zest of 1
  • 2 tbsp caster sugar
  • 1 tbsp Grand Marnier


  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...