Panettone cake with orange frosting

• boxed fruity panettone500g g

  (or try a chocolate version)

• mascarpone500g g
• zest 1 orange
• caster sugar↗ tbsp
• silver balls↗

  to decorate (optional)

• juice 2 oranges

  zest of 1

• caster sugar↗ tbsp
• Grand Marnier↗ tbsp

Step-by-step instructions

1. 1

   Make the syrup first. Gently heat all the ingredients together until the sugar dissolves, then boil for 1 min or until just thickened. Leave to cool.

2. 2

   Meanwhile, trim the rounded top off the panettone (this is cook’s perks for later!), then cut the rest into 4 horizontal slices using a serrated knife. Beat the mascarpone, orange zest and caster sugar together.

3. 3

   Stack up the slices, drizzling a little of the orange syrup over each piece as you go, and using about 2 tbsp of the mascarpone to sandwich each layer together. Once you’ve finished stacking, cover with the rest of the mascarpone in swirls and whirls – a palette knife is the best tool for the job. Scatter with a few silver balls if you like, then serve straight away, or chill for up to 2 hrs, then scatter with the balls at the last minute.