Step 1

Make mascarpone filling: Combine cheese and sifted sugar in a large bowl. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into cheese mixture, in two batches.

Step 2

Place base of panettone onto serving plate. Sprinkle with 1 tablespoon of liqueur; spread with one-third of filling and scatter with one-third of the raspberries. Top with another slice of panettone. Repeat to make another two layers, finishing with mascarpone filling. Refrigerate, loosely covered.

Step 3

Remove panettone from refrigerator 30 minutes before serving. Top with remaining raspberries; dust with sifted icing sugar.