Here's a terrific way to use leftover panettone from Christmas and New year celebrations.
Place the blueberries and half the raspberries in a bowl. Combine 1 tablespoon Grand Marnier and 1 tablespoon sugar. Pour over the fruit. Leave to to macerate for one hour.
Make a coulis by pureeing the remaining raspberries with remaining liqueur, sugar and ¼ cup warm water. Taste for sugar. Set aside.
Toast the panettone slices on both sides until golden. Place one round in the middle of four plates.
Spread the mascarpone over each round, leaving a little for the top. Spoon the macerated fruit evenly over each pizza and top with a scoop of mascarpone. Drizzle each with the pulp of half a passionfruit.