For the Amarula mascarpone cream, whip cream, sugar and vanilla using a stand mixer or hand mixer until soft peaks form. Fold through mascarpone, followed by Amarula, until combined.

For the meringue, place egg whites and cream of tartar in the clean bowl of a stand mixer or large mixing bowl. Whisk until soft peaks form.

Gradually add castor sugar, a tablespoon at a time, whisking continuously until the meringue is thick and glossy and the sugar has dissolved.

To assemble, arrange a layer of sliced panettone on a serving platter and top with Amarula mascarpone cream. Continue alternating panettone and cream, building the layers upwards to create a festive tree shape.

Finish with meringue and lightly toast, using a blowtorch, until golden.