Quick Panettone Shortcake (Bolo de Panetone)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
8
-
Course
Dessert
Quick Panettone Shortcake (Bolo de Panetone)
Report
A semi-homemade, quick panettone shortcake that will brighten your holiday table...
Share:
Ingredients
- 1 oz panettone with chocolate chips or any panettone of your choice (I used the Brazilian brand Bauducco, which can be purchased at Walmart or Walgreens), 17.5or 500 g
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ to 1 quart fresh clean berries of your choice ( I used a combo of raspberries, blackberries, and strawberries -- sliced strawberries for in between the layers and whole for the top layer)
- leaves fresh mint optional
Instructions
- Remove panettone from the box and plastic bag, and place on a cutting board. Using a large serrated knife, slice horizontally into 3 layers. Set aside.
- Pour heavy cream into the bowl of a mixer. Whip the cream until it forms soft peaks, add the sugar and vanilla, and whip again until just stiffened. Please do not over-mix -- unless you want to wind up with sweet butter instead of sweet whipped cream!
- To assemble panettone shortcake: Place bottom panettone round on a serving plate and spread on about ⅓ of the whipped cream. Top with a layer of a third of the amount of berries. Top with the other panettone round and spread with another third of whipped cream. Top with a third of the amount of berries. Top with the top panettone round and spread the remaining whipped cream on top. Garnish with the remaining berries, and fresh mint leaves if desired. Slice panettone shortcake and enjoy!
Notes
- STORAGE: Panettone shortcake must be stored in an airtight container in the refrigerator, and must be consumed within one day.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
