- 1 Woolies traditional Italian panettone
- 1 tub crème fraîche
- 1 punnet fresh raspberries
- Icing sugar, for dusting
Slice the panettone into quarters horizontally, then sandwich with a mixture of crème fraîche and berries. Finish off with a dusting of icing sugar.
Cook's note: Pressed for time? Try Abi’s short-cut Christmas cake made with Woolies’ traditional Italian panettone and a decadent, creamy filling.