Layered Panettone Cake

Styling: Anita Parise
Blog: Renee Lenzarini
Photography: Anita Parise
Recipe & Inspiration: What do to with leftover panettone from the holiday season 

If you’re feeling anything like me GR clubbers, then you might still find yourselves in a January fuzz.  So to start the year off (and to help you re-emerge from the holiday haze), Anita and I have a short but very sweet and easy recipe blog for you. And the best part, is that there isn’t even any cooking involved!

Like most Italo-Australians, we were left wondering what to do with the notable stack of panettoni we were gifted over the festive season. You might not realise it, but there are actually many ways to repurpose the classic panettone. Trifle, bread and butter pudding, French toast, ice-cream, zucotto; see, I told you. 

So when I found myself with just one too many of the deliciously fluffy and buttery Italian cakes, I immediately thought of a recipe that I had taken a photo of. You know. The ones you take while you patiently wait for an appointment? I knew that one day it would come in handy – ha! One year on and it sure has. I have a feeling the recipe would have been from the Women’s Weekly magazine – as I love their triple tested recipes – in a Christmas made easy edition.

Now when it comes to the presentation, if you are after a rustic look as per our creation, then follow the method outlined below.  The cake will have uneven sides which complements the character of the cake. This is a mega cake when it comes to size, however it doesn’t need to be eaten all in one sitting. The citrus mascarpone filling is even better the next day and all the flavours from the three varieties of berries will be enhanced (proof from the long weekend). 

If however you would prefer a neater looking cake and more of an even stack, then we would suggest cutting the panettone with a smaller cake board or plate to serve as a stencil, so that each disc is the same. When the cake is then iced, it will stand as a straight stack and resemble a ‘layer cake.’

The type of presentation is entirely up to you. If you do decide to go with the second option, be mindful that the result will yield a cake smaller in size as you will have ‘offcuts’ (not that they will be wasted!)

So here we are, at the end of January and we are still enjoying entertaining guests and making the most of the Summer sun. As we are not quite back into our routines yet (or more like not ready to be), layering leftovers never looked so good.

Catch up in February clubbers!

Renee, Anita and the GR Team


  • 750g - 1kg panettone classico
  • 375g of raspberries
  • 375g of blueberries
  • 125g of blackberries
  • 3 x eggs (for the marcarpone filling)
  • 3/4 cup of caster sugar (for the marcarpone filling)
  • 1kg of mascarpone (for the marcarpone filling)
  • The rind of one whole lemon, grated finely (for the marcarpone filling)


  • To make the marcarpone filling beat the eggs, caster sugar and lemon rind in an electric mixer until pale and thick.
  • Next, add the mascarpone and mix until just combined. Chill for 1 hour to firm slightly.
  • In the meantime, use a serrated knife to cut the panettone (at equal intervals) into 4 round discs. * See blog notes re: presentation.
  • Once the mascarpone filling has cooled, place the first layer of panettone onto a large cake plate/serving tray. Spread with one-fifth of the filling and scatter over the berries. Repeat this step to make another three layers.
  • Now here's where you can get creative. Spread over the remaining filling and decorate with raspberries, blueberries and blackberries.
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