Panettone naked cake

Using a sharp knife, score a line around panettone at equal intervals to mark four layers. Holding a serrated knife horizontally, using score marks as a guide, cut the panettone into four layers, starting at the top.

Make mascarpone filling: Beat the eggs, rind and sugar in a large bowl with an electric mixer for about 6 minutes or until pale and thick. Gently whisk in the mascarpone until just combined. Chill for 1 hour to firm slightly.

After cooling filling, place base layer of panettone onto a large serving plate. Spread with one-fifth of the filling; scatter with one-quarter of the berries. Repeat to make another three layers.

Spread remaining one-fifth of filling around cake to lightly coat. Serve topped with remaining berries.