Panettone, the dome-shaped Italian bread packed with candied fruits and raisins, has become somewhat of a mainstay at Christmas. In Italy, it’s traditionally cut into slices and eaten for breakfast as is, sometimes lightly toasted under the grill, with a cup of strong espresso. Over here, it’s a thoughtful gift to have on hand when you’re going to a party during the holiday season thanks to its aesthetically-pleasing packaging.
So whether you’re picking up a panettone in the supermarket over the next couple of weeks, or one (or more) of your guests surprise you with one from a local bakery, below are four alternative ways to eat the fluffy bread this Christmas. Bauli Panettone Classico (£8.90).
Ingredients. Panettone, sliced into rounds or cubes. 1 cup brewed espresso or strong coffee, cooled. 1/4 cup coffee liqueur (optional). 250g mascarpone cheese. 1 cup heavy cream. 1/2 cup powdered sugar. Cocoa powder (for dusting). Instructions. 1. In a bowl, combine coffee and liqueur (if preferred).
2. In another bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick. 3. Dip the panettone slices briefly in the coffee mixture and layer them in a serving dish. 4. Spread a layer of mascarpone mixture over the soaked panettone. Repeat layers as desired.
5. Dust the top with cocoa powder and refrigerate for at least 2 hours before serving. M&S Classic Panettone (£12). 130 ml whole milk. 70 ml cream. 1 tsp ground cinnamon. 1 tbsp maple syrup. 4 free-range mixed size eggs, lightly beaten. 300 g classic panettone (cut into 8 slices).