- 4–8 panettone thick slices
- 100 g butter, melted
- 1 vanilla pod, split and seeds scraped out
- 1 x 250 g mascarpone tub
- 4 figs
- 100 g raspberries
- Honey, for drizzling
Brush the panettone with butter, then chargrill on the braai over smouldering coals for 10 seconds on each side, or until toasted.
Fold the vanilla seeds into the mascarpone. Serve the hot panettone spread with the vanilla mascarpone, topped with the figs, raspberries and honey.