Ingredients
Method
1.Using a sharp knife, score a line around the panettone at equal intervals. Holding a serrated knife horizontally, using score marks as guide, cut panettone into four layers, or as many as the leftover panettone allows.
2.Stir coffee, sugar and marsala in a small jug until sugar dissolves; cool.
3.Beat ¼ cup marsala mixture with mascarpone and custard with an electric mixer until almost firm peaks form.
4.Place base layer of panettone onto a large serving plate; brush with a little remaining marsala mixture. Spread with one-fifth of the mascarpone mixture; grate enough chocolate over to lightly coat. Repeat to make another three layers, finishing with mascarpone mixture. For top panettone layer, brush underside with coffee syrup.
5.Top dessert with almonds and figs. Drizzle figs with honey to serve.
If you have less leftover panettone than in the above recipe, make smaller versions with less layers and half the other ingredients. To make the panettone easier to slice, place it in the freezer for 1 hour to firm or chill overnight.
Note
