Grilled chocolate, marzipan, orange & ricotta panettone sandwiches

Name: Grilled chocolate, marzipan, orange & ricotta panettone sandwiches
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 65 g ricotta (or mascarpone or cream cheese); 30 g milk or dark chocolate, finely grated; ½ orange (scrubbed), zest; 20 g marzipan, cold and finely diced; 1 tsp marsala, amaretto or brandy (optional); 2 slice/s panettone; 1 tbsp hazelnut chocolate spread; 10 g unsalted butter, softened

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

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Ingredients

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

Method

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.
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.
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