Stuffed Panettone
Panettone is the Italian’s version of a holiday fruit cake, except much, much tastier. Every Christmas season I buy a few boxes of ready made panettone to pass out and to eat for breakfast with a really hot cup of tea. I look forward to it every year, and I love the memories associated with the taste of a good panettone… chatting with the ladies in my family in the late evening while having a late night snack, putting up the Christmas tree, and everything so beautiful and special about the holidays.
This year Christmas Eve is at my aunt’s house for the first time. Last week I was discussing what dishes Raffi and I would be making for auntie’s house, and I mentioned a trifle like the one I made for Armenian Christmas last year. Auntie and I decided that a stuffed panettone would be even better, and this recipe was born.
This stuffed panettone is so easy to make. It is great for a new mom like myself who wants to have a special dessert but doesn’t have the time to measure out flour and bring out the mixer. Guests will love the surprise as you slice through it to reveal the beautiful layers inside.
Stuffed Panettone
Makes app. 8-12 slices
Ingredients:
1 large Panettone*
2 tbs Grand Marnier
2 tbs water
sprinkle sugar
2 cups vanilla bean ice cream
1/2-1 cup Cool Whip
Directions:
Flip the panettone over and hollow out like you would a pumpkin. Be sure to make one nice round cut in the bottom so that you can put it back when you’re done stuffing the cavity. Take out the ice cream to soften a bit. Mix together the Grand Marnier, water, and sugar and brush the inside of the panettone cavity. Put 1/2 the vanilla ice cream and 1/2 the Cool Whip inside the panettone. Press down so that there are no gaps. Put back 1/2 the panettone filling and press down. Repeat, ending with the bottom of the panettone. Place in freezer until serving. Enjoy after a special dinner with a nice hot cup of tea or espresso.
*Try to buy an imported panettone from an Italian market – they taste better.
**Special thanks to auntie D for the inspiration and suggestions.
PS- I really wanted to cover this in silky chocolate to make a hard magic type shell, but I couldn’t get it to harden no matter what I tried. Any thoughts on how to make that work?
Other Christmas posts:
Little Christmas 2011
Christmas Eve Menu 2010
Christmas Eve 2010 notes
Christmas Eve Menu 2009
Christmas Even Menu 2008
i’ve never actually tried panettone but have always wanted to. this sounds SO good and so simple!
I love panettone. Actually, pandoro is my favorite without all the dried fruit but I’ll happily eat both 🙂 It’s nice to see a post on it because I think so few people even know what it is! It’s always breakfast on Christmas morning for us. Best breakfast of the year!
I LOVE panettone! They sell it year-round now at Shop Rite, but I save the specialness for Christmastime. 🙂 So yummy.
Use refined coconut oil in you “chocolate shell”, it hardens at about 76 degrees and doesn’t have a coconut flavor.
Ahhh you’ve sold me even more now! Did you try the coconut oil shell I sent you? That usually always works for me!
Duncan Hines makes a chocolate glaze in a bottle that you just microwave and pour. It doesn’t get hard like magic shell, but it does set pretty well and it doesn’t taste fake like store bought frostings usually do.
There’s also a Polish version of the same thing, which tastes even better, so if you have a Polish deli nearby you could check it out.
This sounds super yummy and easy! I will try it – but with Trader Joe’s Panettone probably!
I actually really love pannetone and would eat it plain. This sounds simply decadent!
Heaven help me but I am going to try to make small homemade ones to give out as gifts (with homemade limoncello) this year – with a 4 month old. . . yes I think I may be a touch insane.
This sounds so yummy and even simple enough for a 39 week preggo to make.