1 Classic panettone, sliced
400 g Fresh raspberries
700 g Lemon curd
1 l Whipping cream
2 tbsp Icing sugar
1 Lemon, zest
⅓ cup Flaked almonds , toasted
⅓ cup Coconut flakes, toasted
50 ml Lemon cielo
1
Take a large sided glass serving bowl. Add the sliced panettone to the bottom overlapping each other.
2
Add the raspberries to the top, scattering them over the sliced panettone. Drizzle over the lemoncello.
3
Add the lemon curd in an even layer over the panettone.
4
Whip the cream and sugar until very thick. Fold through the lemon zest. Add all the cream over the top of the lemon curd in an even layer.
5
Finish with the toasted almonds and coconut and chill in the refrigerator for 2 hours before serving. This can be made the day before.
Ingredients
1 Classic panettone, sliced
400 g Fresh raspberries
700 g Lemon curd
1 l Whipping cream
2 tbsp Icing sugar
1 Lemon, zest
⅓ cup Flaked almonds , toasted
⅓ cup Coconut flakes, toasted
50 ml Lemon cielo
