Serves 8-10

For the zabaglione and mascarpone cheese cream

200ml marsala

4 egg yolks

100g sugar

30g cornflour

300g mascarpone

For the light mascarpone cheese cream

4 egg yolks

100g sugar

50g cocoa powder

Seeds from 1 vanilla pod

350g mascarpone cheese

For the chocolate glaze

50ml double cream

150ml milk

225g dark chocolate, chopped

125g milk chocolate, chopped

40g butter, softened

For the panettone

1 panettone

Several glugs of moscato

For the zabaglione and mascarpone cheese cream, bring the marsala to the boil, then cool. Mix together the egg yolks, sugar and the cornflour and pour into the marsala. Bring back to the boil and immediately remove from the heat and set aside. When cool, mix in the mascarpone.

Now make the light mascarpone cheese cream by mixing together the egg yolks with the sugar, cocoa and vanilla. Add the mascarpone and beat until smooth. Finally, for the chocolate glaze, boil the cream and milk, then add the chocolate. When melted, stir in the softened butter.

To assemble, slice off the top of the panettone, then slice the rest into four rounds. Wet each disc with a glug of moscato, then cover the first one with half the zabaglione cream. Place the second disc on top and cover with half the light mascarpone cream, then add the third one. Cover with the remaining zabaglione cream, and then add the final disc. Top this with the rest of the light mascarpone cream, then finish with the top of the panettone. Chill in the fridge for about 30 minutes, then pour the chocolate glaze over the top before serving.

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