Panettone soaked in Limoncello with fresh berries and marscarpone
Combine the 150g of sugar, water and limoncello in a saucepan and heat until the sugar has dissolved. Then place in the fridge to chill. Place berries in a bowl and pour over approximately 75ml of Limoncello sugar syrup, set them aside to macerate.
In a new bowl whisk the mascarpone, cream and remaining caster sugar until firm.
Using either 6 individual glasses or a large bowl, place a layer of Panettone, cream then berries and repeat. Top with cream and nuts