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Panettone "Shortcake"
Courtesy of Bauli, www.bauli.it.
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 | | Serves 8
Panettone, Italy's traditional holiday cake, stays fresh and moist through spring. It's a great base for many delicious desserts like this light, no-bake Italian style strawberry shortcake.
1 pound ricotta
Zest of 1 orange
1/3 cup confectioners' sugar, plus more for garnish
1/2 cup heavy cream, whipped
1 pint fresh strawberries, sliced
1 1/2 pint fresh assorted berries such as raspberries, blueberries, and blackberries
2 to 3 Tablespoons superfine sugar
2 slices of Bauli Panettone, 1-inch thick cut crosswise horizontally
3 tablespoons orange liqueur
In a large bowl, add the ricotta, grated orange rind and confectioner's sugar and stir until thoroughly combined. Fold in the whipped cream, gently but thoroughly, and chill until ready to serve.
In another large bowl, combine all of the berries together with the superfine sugar, toss gently and set aside.
To assemble: Place one whole slice of the Panettone on a round serving platter. Brush the surface evenly with 1-1/2 Tablespoons of the orange liqueur. Spoon about 1/3 of the ricotta mixture over the top of the Panettone to within 1/2 inch of the edge. Top with an even layer of 1/2 of the sugared berries.
Brush the second Panettone slice with the remaining orange liqueur and place it directly on top of the berry layer. Spoon another 1/3 of the ricotta mixture on the second Panettone slice and top with the remaining berries, mounding them slightly in the center of the cake. Dust the "shortcake" with confectioner's sugar, garnish with sprigs of mint, cut into wedges, and serve at once with the remaining ricotta mixture on the side.
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