Panettone “Shortcake” with Berries and Orange Ricotta

(4 serving)

  • 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

Step 1

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.

Step 2

In another bowl, toss the berries gently with the granulated sugar to taste.

Step 3

Carefully cut the Panettone horizontally into three 1-inch-thick round slices.

Step 4

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.

Step 5

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.