To make the sauce, heat 175 ml cream with the sugar, salt and Golden Syrup in a saucepan until the sugar dissolves.
Then turn the heat down and add the chocolate, butter and vanilla. Gently simmer for about 15 mins until reasonably thick, stirring now and again.
Mix together the mascarpone, caster sugar and Frangelica until well combined, using a wooden spoon.
In another bowl, whip the remaining cream and gently fold into the mascarpone. Then mix in the glace fruits.
Cut the panettone crossways into 3. Place the bottom layer on a serving dish and spread the mascarpone on top. Then scatter the strawberries over, place the middle layer of panettone on top and repeat the process with the remaining mascarpone and strawberries.
Pour the chocolate sauce over and around, place the panettone lid on top and pour more sauce over. Serve sprinkled with icing sugar.
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