Daniele Zennaro – Classic Panettone tiramisù, mille-feuilles style

3 desserts in 1: Panettone, Tiramisù and Mille-feuilles! Here’s how chef Daniele Zennaro created his version of a Loison Panettone-based layered cake.


An easy-to-execute recipe and an eye-catching dessert that will delight your guests.


To learn how to make this dessert, you can either read the instructions below or you can watch the video in which Chef Daniele Zennaro explains how to recreate it.


To learn more about Daniele Zennaro, click here. Remember to subscribe to our YouTube Channel, LOISON PASTICCERI, for the latest video recipes from our Chef Friends!

☞ The video (Italian)



♨︎ The Recipe


Yields 4



  • 6 fresh golden-yellow eggs

  • 300 g granulated sugar

  • 500 g mascarpone cheese

  • 1 vanilla bean from Madagascar, seeds removed and set aside



600 g Loison Classic Panettone



  • Mixed wild berries

  • Cocoa powder



Whisk the egg yolks with 2/3 of the sugar until they are foamy and compact. Add the vanilla seeds and the mascarpone cheese, then whisk and refrigerate.

Prepare the meringue with half the egg whites and the remaining sugar. Add this to the mascarpone cream. Refrigerate.

While the cream chills, cut the Panettone into 1-cm-thick slices and flatten them out through a dough sheeter*. Place them on a baking sheet and dry them in a warm oven until crisp.



Create a mille-feuilles by alternating layers of mascarpone cream with four Panettone crisps. Top the dessert with a dollop of the cream, dust with cocoa powder and garnish with wild berries.


* If you don’t own a dough sheeter, use a rolling pin.



★ The Gallery

torna indietro