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.

Put the kiwifruit, strawberries, blueberries and half the raspberries in a bowl. Mix together the Maraschino and one tablespoon of the sugar and splash it over the fruit. Toss and set aside to macerate for one hour.
Slice off four discs of panettone, each about 2cm (3/4 inch) thick.  Place a disc in the middle of four plates Spoon a mound of the macerated fruit over each slide of panettone.
Make a coulis by pureeing the remaining raspberries with the remaining sugar and two tablespoons of warm water. Drizzle the coulis over and around the mound of fruit on each plate. Sprinkle with the chopped mint.

Tip: use slices of panettone for seriously decadent French toast – dip the slices (20 seconds each side) in a mixture of two eggs beaten with 300ml cream, 1 tbsp brandy and 1/2 tsp cinnamon.   Fry on both sides in frothy  melted butter until golden, drizzle with maple syrup and dredge with cinnamon sugar.