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Whisk the egg whites until they form soft peaks with a pinch of sea salt.
Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined.
Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy.
Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.
Layer some of the cream mixture onto the base of a rectangular ceramic serving dish.
Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in.
Add in a layer of the drained cherries then another layer of the cream mixture.
Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top.
Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.