Panettone “Shortcake” with Berries and Orange Ricotta
- 1 lb. ricotta cheese
- Grated rind of 1 orange
- 1/3 cup powdered sugar
- 1/2 cup heavy cream, whipped
- 2.5 pints fresh strawberries (sliced), raspberries, blueberries and blackberries
- 2–3 Tbsp granulated sugar
- 1 Bauli Panettone
- 3 Tbsp orange liqueur
Our version of a classic American dessert takes strawberry shortcake to new heights, with sweet Bauli Panettone and a mix of fresh berries.
We’ve also intensified the whipped cream with Italian ricotta and grated orange rind. Buono!
- Powdered sugar for topping
Stir together the ricotta, grated orange rind and powdered sugar until thoroughly combined. Gently fold in the whipped cream, and chill until ready to serve.
In another bowl, toss the berries gently with the granulated sugar to taste.
Carefully cut the Panettone horizontally into three 1-inch-thick round slices.
Place one slice on a serving plate. Brush with 1 Tbsp. of the orange liqueur. Spread with 1/3 of the ricotta mixture. Top with 1/3 of the berries.
Brush the second slice of Panettone with 1 Tbsp. orange liqueur, and layer it with another 1/3 of the ricotta mixture, and 1/3 of the berries. Repeat with the third slice of Panettone and the remaining toppings. Dust with powdered sugar.