Panettone Layer Cake with Mascarpone Cream Cheese Frosting

Panettone Layer Cake with Mascarpone Cream Cheese Frosting.

Panettone Layer Cake with Mascarpone Cream Cheese Frosting


For 1 Batch(es)

For the Frosting:

  • 8 ounces full fat cream cheese, softened
  • 8 ounces Mascarpone cheese, room temperature
  • 2 packets Vanillina powder, or 2 teaspoons vanilla extract
  • 1 cup confectioners sugar
  • 2 cups heavy whipping cream, divided
  • fresh raspberries and rosemary for decorating

For the Cake:

  • One Panettone
  • 1 1/4 cups sweet Marsala wine
  • 2 cups sliced almonds
  • confectioners sugar for dusting


  1. Get the Products/Ingredients needed in this Recipe HERE!
  2. To make the frosting:
    1. In a mixing bowl combine the cream cheese, mascarpone, confectioners sugar and Vanillina. Beat with an electric mixer on medium speed until smooth.
    2. Add in one cup of the cream and keep beating until smooth.
    3. In another bowl, beat the remaining cup of heavy cream until soft peaks form.
    4. Using a rubber spatula, fold the whipped cream into the cream cheese and mascarpone mixture. Set aside.
  3. To assemble:
    1. Using a serrated bread knife, slice the dome off of the panettone. Set aside for dipping in your morning coffee!
    2. Slice the stump of the panettone into 3 even layers. Set aside the bottom layer of the panettone, this will become the top of your cake.
    3. Lay one of the remaining layers down on your cake stand or serving plate. Brush the layer with 1/3 of the Marsala and cover with about 1/3 of the frosting. Repeat for the second layer.
    4. Brush the cut side of the remaining layer with Marsala and flip it over so that the smooth side is up.
    5. Frost the cake with the remaining frosting. Stick the sliced almonds all over the cake.
    6. Add the fresh raspberries and rosemary for garnish if using. Dust with confectioners sugar.
    7. Chill in the refrigerator for at least 2-3 hours or overnight.



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