PANETTONE: RECIPES AND IDEAS
Panettone Tiramisù
Ingredients:
- 300 g of Vergani panettone
- 250 g of mascarpone
- 3 fresh eggs
- 80 g of sugar
- 200 ml of coffee (cooled)
- Unsweetened cocoa powder
- 50 g of dark chocolate (optional)
- A pinch of salt
Instructions:
Prepare the mascarpone cream:
- Separate the egg yolks from the egg whites.
- Beat the egg yolks with the sugar until you get a light and fluffy mixture, then gently add the mascarpone and mix until smooth.
- In another bowl, beat the egg whites until stiff peaks form with a pinch of salt, and then gently fold them into the mascarpone cream.
Assemble the tiramisù:
- Cut the panettone into slices about 1 cm thick, quickly soak them in the cooled coffee, and arrange them at the bottom of a baking dish.
- Cover the panettone slices with a layer of mascarpone cream and repeat the process until all the ingredients are used, finishing with a layer of cream.
Finishing:
Generously dust with unsweetened cocoa powder, and if you’d like, grate some dark chocolate on top for an extra chocolatey touch.
Let it rest in the fridge for at least 2-3 hours, preferably overnight.
Serving
Cut the tiramisù into slices and serve it cold. It’s a great way to use the leftover panettone and impress your guests with a classic dessert with a Christmas twist.
Panettone Pudding
Ingredients:
- 300 g of Vergani panettone
- 500 ml of milk
- 100 ml of fresh cream
- 100 g of sugar
- 4 eggs
- Grated zest of one orange
- 1 teaspoon of vanilla extract
- 50 g of raisins (optional)
- Butter for greasing the baking dish
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the panettone
- Cut the panettone into 2 cm cubes.
- If using raisins, soak them in warm water for 10 minutes, then drain and dry them.
- Prepare the liquid mixture
- Beat the eggs with the sugar until light and fluffy.
- Add the milk, cream, orange zest, and vanilla, mixing well.
- Assemble the pudding
- Butter a baking dish.
- Evenly distribute the panettone cubes in the dish. Add the raisins if desired.
- Pour the liquid mixture over the panettone cubes, gently pressing down with a spatula to help the bread absorb the liquid.
- Bake
- Preheat the oven to 180°C (350°F).
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until golden and set.
- Rest and serve
- Let it cool to room temperature.
- Dust with powdered sugar before serving, if desired.
- Cut the pudding into slices and serve warm or at room temperature. This dessert is perfect for repurposing leftover panettone and turning it into a comforting and delicious treat.
PANDORO: RECIPES AND IDEAS
Pandoro French Toast
Ingredients:
- 4 slices of pandoro (about 2 cm thick)
- 2 eggs
- 100 ml of milk
- 1 tablespoon of sugar
- 1 teaspoon of vanilla extract
- Butter for the pan
- Powdered sugar for dusting
- Maple syrup, honey, or jam for serving (optional)
- Fresh fruit (strawberries, blueberries, bananas) for serving (optional)
Instructions:
Prepare the dipping mixture:
In a bowl, whisk the eggs with the milk, sugar, and vanilla extract until smooth.
Prepare the pandoro:
Cut the pandoro into slices about 2 cm thick. If the slices are too large, you can cut them in half.
Soak the pandoro:
Dip each slice of pandoro into the egg and milk mixture, ensuring it’s well-soaked but not overly saturated.
Cook:
Heat a non-stick pan over medium heat and add a knob of butter.
When the butter has melted and starts sizzling, add the soaked pandoro slices.
Cook the pandoro slices for 2-3 minutes on each side, or until golden and crispy.
Finishing
Transfer the pandoro French toast to a serving plate.
Dust with powdered sugar.
Serve with maple syrup, honey, or fresh fruit if desired
Serving
Serve the pandoro French toast warm, accompanied by maple syrup, honey, or jam, as you prefer. You can add fresh fruit like strawberries, blueberries, or bananas for a refreshing touch.
This dessert is perfect for a special breakfast or brunch, and it’s a simple and delicious way to repurpose leftover pandoro.
Stuffed Pandoro with Ricotta Cream and Mixed Berries
Ingredients:
- 1 leftover pandoro
- 500 g of ricotta
- 200 g of powdered sugar
- 200 ml of fresh whipping cream
- 1 teaspoon of vanilla extract
- 300 g of mixed berries (strawberries, raspberries, blueberries, blackberries)
- 50 g of granulated sugar
- Juice of 1 lemon
- Powdered sugar for dusting
Instructions:
- Prepare the berries
- Wash and dry the mixed berries.
- Mix them in a bowl with the granulated sugar and lemon juice. Let them macerate for 30 minutes.
- Prepare the ricotta cream
- Sift the ricotta into a bowl and mix it with the powdered sugar and vanilla until smooth.
- In a separate bowl, whip the fresh cream to stiff peaks.
- Gently fold the whipped cream into the ricotta mixture, stirring from the bottom up.
- Assemble the stuffed pandoro
- Slice the pandoro horizontally into 4-5 star-shaped slices.
- Place the base of the pandoro on a serving plate and spread a layer of ricotta cream over it.
- Add a portion of the macerated berries.
- Cover with another slice of pandoro and repeat the process, alternating pandoro, cream, and berries, until the pandoro is reassembled.
- Finish with the top piece of the pandoro.
- Finishing
- Dust with powdered sugar.
- Decorate with additional berries and mint leaves on top, if desired.
- Serving
- Let the pandoro rest in the fridge for at least one hour. Slice and serve chilled. This is a perfect way to use leftover pandoro and impress your guests with a visually stunning presentation and irresistible flavor.
