The panettone dessert it is a perfect idea to bring one of the traditional desserts to the table in an original way Christmas and also for recycle leftover panettone during the holidays.

The dessert is inspired by the recipe of iced panettone with three creams by Iginio Massariborn in Brescia in 1942 and today recognized as one of the greatest pastry chefs in the world, as well as one of the “fathers” of contemporary panettone and pandoro.

Preparing the panettone dessert is simple: the panettone must be cut into pieces cubes which should be browned in butter, sprinkled with an alcohol and dusted with icing sugar; these should then be placed on a plate or in a cup, interspersing them with vanilla cream, chocolate cream And whipped Cream.

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