Torta di Panettone: Christmas Cake

Name: Torta di Panettone: Christmas Cake
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Cuisine: italian
Ingredients: 2 cups/450 ml heavy cream, cold; 3 tablespoons/45 ml sugar; 1 cup blueberries; 1 cup/250 ml raspberries; 1 cup/250 ml blackberries; 1 cup/250 ml strawberries, halved; 3 ounces/100 ml grappa; 1 panettone cake

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Level: Easy
Total: 35 min

Prep: 30 min
Inactive: 5 min

Yield: 12 servings

Level: Easy
Total: 35 min

Prep: 30 min
Inactive: 5 min

Yield: 12 servings

Ingredients

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2 cups/450 ml heavy cream, cold

3 tablespoons/45 ml sugar

1 cup blueberries

1 cup/250 ml raspberries

1 cup/250 ml blackberries

1 cup/250 ml strawberries, halved

3 ounces/100 ml grappa

1 panettone cake

Directions

Place the heavy cream in a large bowl. Add 2 tablespoons sugar and whisk together until firm. In another bowl add the blueberries, raspberries, blackberries, strawberries, remaining sugar, and grappa. Allow the mixture to rest for 5 minutes and allow the sugar to marinate with the grappa. Cut the Panettone cake into approximately 1-inch to 1 1/2-inch thick slices. Reconstruct the Panettone by re-layering the slices of cake with the whipping cream and mixed fruit and juices equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Add any remaining juices and an optional splash of grappa on top.