Grilled chocolate, marzipan, orange & ricotta panettone sandwiches

Grilled chocolate, marzipan, orange & ricotta panettone sandwiches

Leftover panettone? Apparently it sometimes happens. This recipe is a speedy and delicious interpretation of the ornate Sicilian dessert cassata; it serves two but is easily scaled up if you’re feeding the masses! Eat for pud or a particularly indulgent mid-afternoon snack.

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  • Serves2
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 65g ricotta (or mascarpone or cream cheese)
  • 30g milk or dark chocolate, finely grated
  • ½ orange (scrubbed), zest
  • 20g marzipan, cold and finely diced
  • 1 tsp marsala, amaretto or brandy (optional)
  • 2 x 2 slice/s panettone
  • 1 tbsp hazelnut chocolate spread
  • 10g unsalted butter, softened


  1. In a medium bowl, mix together the ricotta, grated chocolate, orange zest, marzipan, alcohol (if using) and a pinch of sea salt flakes; set aside.

  2. To assemble the sandwich, spread 1 slice of panettone with the hazelnut chocolate spread and 1 slice with the ricotta mixture and sandwich them together. Spread the softened butter all over the outside of the sandwich.

  3. Heat a dry frying pan over a medium heat and fry the sandwich for around 1 minute on each side, until the panettone turns crisp and golden, and the filling nice and oozy. Remove from the heat, cut the sandwich in half, put on a plate or board and serve immediately.

Cook’s tip

More ideas for panettone

1. Use as the base for a quick trifle. Soak in your favourite liqueur with defrosted berries; top with ready-made custard, whipped cream and chocolate shavings.

2. Stir pieces through softened vanilla ice cream with leftover mincemeat for a speedy seasonal pud.

3. Soak in ready-made custard, then fry to make a sweet eggy bread. Enjoy with maple syrup and yogurt fo


Typical values per serving when made using specific products in recipe


2,071kJ/ 496kcals



Saturated Fat












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