Cut the panettone into 1-inch-thick slices and cut again in rectangular lengths to fit your dessert dish.

Place them on a baking sheet and toast on both sides under the grill in the oven.

Beat the egg whites until stiff and set aside.

Whip the fresh cream and set aside.

Whisk the egg yolks and sugar until doubled in volume, add the mascarpone, and mix until well combined.

Fold the whipped cream and egg whites together into the mascarpone filling.

Finally, fold in orange zest and chocolate flakes.

Just from one side quickly dip the panettone into the diluted coffee (do not submerge the slice in the coffee or it will get too soggy) and arrange slices on the base of your dish.

Cover with half of the mascarpone cream and repeat with a layer of panettone and mascarpone cream. 

Smooth the top, cover with clingfilm and refrigerate for 5 hours.

Decorate as desired with dusted cocoa powder, chocolate shavings or piped fresh cream.

Enjoy!