Panettone naked cake

This beautiful naked cake uses bought panettone cake to create an easy dessert in no time at all. Finish your cake off with a generous coating of zesty mascarpone frosting for an impressive Christmas treat with minimal effort.

  • 20 mins preparation
  • 1 hr marinating
  • Serves 12
  • Print


Panettone naked cake
  • 1 kilogram panettone
  • 500 gram fresh raspberries
  • 500 gram blueberries
Mascarpone filling
  • 3 eggs
  • 1 1/2 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster sugar
  • 2 kilogram mascarpone


Panettone naked cake
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Spread remaining one-fifth of filling around cake to lightly coat. Serve topped with remaining berries.


Not suitable to freeze or microwave.

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