Torta di panettone

David Roccos recipe for an Italian Christmas dessert, layering panettone cake with grappa-soaked berries and whipped cream
By David Rocco
Torta di panettone
  • Rating:
  • Serves: 12
  • Prep Time: 30 minutes
  • Effort: easy


  • 450 ml double cream, cold
  • 3 tbsp sugar
  • 250 g blueberries
  • 250 g raspberries
  • 250 g blackberries
  • 250 g strawberries, halved
  • 100 ml grappa
  • 1 panettone


1. Place the double cream in a large bowl. Add 2 tablespoons of the sugar and whisk together until firm.

2. In another bowl add all the berries, remaining sugar and grappa. Rest for 5 minutes and allow the sugar to become marinated with the grappa.

3. Cut the panettone cake horizontally into approximately 2.5 - 3cm thick slices. Reconstruct the panettone by re-layering the slices, adding the whipped cream and mixed fruit and its juices equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed.

4. Add any remaining juices and an optional splash of grappa on top.

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