For a wonderfully festive, but easy Christmas dessert that will feed all the family, try this beautiful Panettone tray bake made with fresh figs and topped with a creamy mascarpone or crème fraîche.
Preheat the oven to gas 4, 180°c, fan 160°c. To make the syrup, gently heat the marsala, caster sugar and vanilla in a saucepan until the sugar has dissolved and the mixture is syrupy. Remove from the heat and set aside to cool. Cut the panettone into triangles and arrange in the base of a 16cm x 25cm (61⁄2in x 10in) dish. Nestle the fig halves in the gaps, then drizzle over 3⁄4 of the syrup (reserving the rest for serving) and scatter over the demerara sugar. Bake for 30 minutes or until golden.
Meanwhile, heat the remaining syrup in a saucepan until reduced and sticky. Drizzle the hot syrup over the tray bake and serve with some mascarpone or crème fraîche, if you like.
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