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Panettone Xmas cake


  • To make the sauce, heat 175 ml cream with the white sugar, salt and Golden Syrup in a heavy-bottomed saucepan until the sugar has dissolved.
  • Then turn the heat down and add the chocolate, butter and vanilla. Gently simmer for about 15 mins until reasonably thick, stirring now and again.
  • Mix together the mascarpone, caster sugar and Frangelica until well combined using a wooden spoon.
  • In another bowl, whip 2 cups cream and then gently fold into the mascarpone. Then mix in the glace fruits.
  • Cut the panettone crossways into 3. Then place the bottom layer on a serving dish and spread mascarpone on top. Scatter strawberries over, place the middle layer of panettone on top and repeat the process with the mascarpone and strawberries.
  • Then pour the chocolate sauce over and around, place the panettone lid on top and pour more sauce over.
  • Sprinkle with icing sugar and serve.


  • thickened cream cream
  • 200 gm white sugar
  • a pinch of salt
  • 3 tbsp Golden Syrup
  • 90 gm dark cooking chocolate, chopped
  • 25 gm unsalted butter, diced
  • ½ tspn vanilla extract
  • 2 cups mascarpone cheese
  • 4 tspn caster sugar
  • 2 tbsp Frangelica (or another liqueur)
  • 1 cup glace fruit, diced (pineapple, cherries, apricots, ginger)
  • 1 panettone
  • 2 punnets strawberries, hulled & quartered
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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