Waitrose and Partners
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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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