Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

panettone farcito 01x stuffed panettone xx02 stuffed panettone xx03 stuffed panettone xx04 stuffed panettone xx05 stuffed panettone xx06 stuffed panettone xx07 stuffed panettone xx08 stuffed panettone xx09 stuffed panettone xx10 stuffed panettone xx11 stuffed panettone xx12 stuffed panettone xx13 stuffed panettone xx14 stuffed panettone xx15 stuffed panettone xx16 stuffed panettone xx17 stuffed panettone xx01

1 panettone, about 2 lb (1 kg)

1 cup Marsala wine (or other sweet wine like Madeira)

for the zabaglione filling

4 egg yolks

1/2 cup (100 g) sugar

1/2 cup (120 cc) Marsala wine (if unavailable, substitute with Port or Madeira)

for the chocolate glaze

2 tablespoons water

2 tablespoons light corn syrup

2 1/2 oz (75 gr) sugar

3 oz (100 gr) semi-sweet chocolate, diced

Panettone, the Italian traditional Christmas cake. “Invented” in Milano has now become a tradition widespread everywhere in Italy. Panettone is an excellent cake “as is” out of the box, tender, buttery and full of candied fruit and raisins. But we like to add some twist to it: Zabaglione and Marsala wine.

Turn the panettone upside down and cut the bottom about 3/4-inch (2 cm) from the edge.

Remove the panettone bottom.

Cut away the excess panettone and place in a bowl. Reserve the panettone bottom.

Carve the panettone removing the core portion and leaving the wall intact. Place the panettone crumbs in the bowl.

Mince the panettone crumbles in small pieces.

Add the zabaglione.

Combine the panettone crumbles and the zabaione.

Soak the inside walls of the panettone cavity with the Marsala wine.

Fill the cavity with the zabaglione/ panettone mix.

Place the panettone disk back on the opening to close the bottom.

Turn the panettone back upright.

* * * Prepare the Zabaglione using the recipe at this link : Zabaglione

Mix together in a saucepan the water, corn syrup, and sugar.

Bring to a boil, remove from the stove, and add the diced chocolate. Stir to melt the chocolate.

Bring to a boil, remove from the stove, and add the diced chocolate. Stir to melt the chocolate.

Pour the glaze on the panettone while the chocolate is still hot.

Leave the panettone aside to set at room temperature for about 2 hours. Transfer to a serving dish.

Decorate the panettone with candied cherries and festive decorations.

Desserts >> Stuffed Panettone

Stuffed Panettone

Panettone Farcito