Ingredients: Serves 6-8

• 4 shots of espresso or a cup of strong black coffee
• 2 tbsp caster sugar
• 50ml amaretto liqueur, or to taste (you could swap for Tia Maria or brandy)
• 1 ready-made panettone, cut into 1cm thick slices
• 500g mascarpone
• 1 vanilla pod, split, seeds scraped out
• 150g icing sugar
• 200ml double cream, whipped into soft peaks
• cocoa powder, for dusting
• dark chocolate, grated, for the garnish (You could use fresh mint and red berries too)

Method:

1. Mix the espresso, caster sugar and amaretto (or liquor of choice), in a large bowl.
2. Add the panettone slices to the coffee mixture and set aside.
3. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together.
4. Whip the double cream to soft peaks and fold into the mascarpone mixture.
5. Line the bottom of your dish with soaked pieces of panettone.
6. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.
7. Spoon more cream over the top and sprinkle with the cocoa powder. 
8. Transfer to the fridge to chill.
9. To serve, sprinkle with gratings of dark chocolate, a few red berries and fresh mint leaves.