Put the sugar and mascarpone cheese in a bowl. Add the rum and egg yolks and mix together to obtain a frothy and fluffy cream. Keep the egg whites for later.

Cover with film and leave in fridge for one hour.

Wash and cut the strawberries, powder them with the sugar and place in the fridge.

Beat the egg whites (remaining from above) until firm, then blend into the mascarpone cream which has been in the fridge for an hour.

Gently mix in the strawberries and almonds.

Serve the resulting cream with slices of Panettone cake.