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A panettone tiramisu


  • Line the base of a large round oven dish with the sliced panettone and sprinkle with Frangelico and the cherries.
  • Beat the mascarpone, sugar and a splash of Frangelico for about 30 secs until well combined.
  • In another bowl, beat the cream until soft peaks form. Then gently fold the cream into the mascarpone mixture. Taste for sweetening and spoon over the panettone. Smooth the top and refrigerate for about 2-3 hours.
  • Serve with cocoa sifted over the top.


  • 1 panettone cake, sliced
  • Frangelico (or brandy)
  • 1 can pitted black cherries, drained
  • 250 gm mascarpone
  • a good pinch of sugar
  • 1 cup thickened cream
  • Dutch cocoa

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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