Panettone with berries


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The plump, round, dome-shaped panettone of light, golden brioche is one of Italy’s most delicious creations. Romance has it that in the fifteenth century, the beautiful daughter of a Milanese baker called Toni attracted a young aristocrat, who soon became the baker’s new apprentice. Used to fancier fare, the newcomer enriched the bread of Toni (pan di Toni) with fruit and citron peel, making it a household name. Make sure your panettone is neither iced nor chocolate-coated, or things could get messy.


  • 1 plain or fruit panettone
  • 3 punnets of mixed summer berries
  • 1 tbsp fresh mint leaves
  • 3 tbsp berry liqueur e.g. Framboise, Crême de Cassis
  • 2 tbsp soft brown sugar
  • 400 ml (14 fl oz) cream or natural yoghurt
  • icing sugar


Slice the panettone into four equal plate-size rounds. Wash and dry the berries. Hull any strawberries, but leave any red currants on their stems.

Combine berries, mint, liqueur and sugar in a saucepan. Heat very gently until berries are warm and starting to exude their own juices, and sugar is dissolved.

Heat the grill and lightly toast the panettone rounds on both sides. Arrange panettone on four plates and spoon berries and juices on top. Dust with icing sugar. Serve with a big bowl of natural yoghurt or cream.