Cook time: NA | Prep time: 15 mins + overnight | Serves: 8

Ingredients.

• 1kg panettone, gluten-free or any preferred flavour

• 2 tablespoons Frangelico, optional

Mascarpone cream

• 400ml pouring cream

• 250g mascarpone cream

• 120ml strong black coffee

• 30ml condensed plant-based milk, can be normal condensed milk

Garnish

• cocoa powder

• shaved chocolate

Method.

1. To make the mascarpone cream (can be made two days before), add the cream to a stand mixer and whip on high for 1 - 1.5 minutes. Add the mascarpone, coffee and condensed milk. Whip for another minute or until thick.

2. Cut the panettone into four equal rounds. On each layer evenly drizzle the Frangelico and spread mascarpone cream. Place the next slice of panettone round on top and repeat.

3. Finally add the top of the panettone and sprinkle with cocoa powder and shaved chocolate. Place in the fridge for 3 hours or overnight.

4. Cut into wedges with a serrated knife and serve.

Enjoy! Amanda x