An eye-catching Italian-inspired Easter dessert that’s easier to make than you might think.
- Prepare20 mins
- Cook15 mins
- Total time35 mins
- 500g Waitrose Chocolate & Orange Easter Panettone
- 4 tbsp Marsala or cream sherry (optional)
- 500ml The Levantine Table Pomegranate & Rose Sorbet. (Lemon sorbet, or chocolate, strawberry or vanilla ice cream would also work well)
- 175g caster sugar
- 3 British Blacktail Free Range Medium Egg whites
Remove the packaging from the panettone, keeping the bag it was wrapped in. Peel off the paper case, then carefully slice off the top of the panettone with a serrated knife. Hollow out the centre making a space just large enough to fit the tub of ice cream.
Drizzle the insides of the panettone with Marsala, if using. Place the sorbet or ice cream in the panettone, pressing it down with a spoon so it neatly fills the space. Return the panettone lid, then place the whole thing back in its bag. Freeze for at least 4 hours, or preferably overnight.
Preheat the oven to 190℃, gas mark 5. Place the sugar in a small saucepan with 4 tbsp of water and heat gently, swirling the pan until the sugar dissolves. Raise the heat and bubble without stirring until the syrup reaches 120℃ on a thermometer.
When the syrup is nearly ready, whisk the egg whites in a heatproof bowl until stiff. Slowly whisk in the hot syrup in a steady stream, then keep whisking until thick and glossy.
Place the frozen panettone on a baking sheet and spread the meringue over it. Bake for 7-9 minutes until the meringue is lightly golden. Slice into wedges, to serve.
Use the cut out centre of the panettone for a chocolate fonduta (see below) or whizz into crumbs and freeze. Toast the frozen crumbs in a frying pan as needed and use for sprinkling over custard, yogurt, berries or bananas.
Odds and ends
Do you have some panettone or broken Easter eggs that need using up? Try these easy ideas:
Fried panettone sandwiches Sandwich slices of panettone together with marmalade and mascarpone or ricotta. Leave to soak in a mix of beaten egg and milk for a couple of minutes on each side, then fry in a little sunflower oil and butter until puffed and golden. Dust with a little icing sugar before serving.
Easter fonduta Use up any leftover or smashed Easter eggs by gently heating 200g broken chocolate in a saucepan with a large knob of butter, 150ml double cream and 150ml whole milk until smooth. Toast or griddle thick slices of panettone, then cut into cubes for dipping (alongside optional marshmallows).
Typical values per serving when made using specific products in recipe