1 panettone (classic/traditional)
1/4 heavy cream, wiped
sweetener, to your taste
chocolate morsels, to suit your chocolate addiction habits
confectionary sugar for final dressing
How to make the Panettone ripieno:
Cut in the bottom of the panettone a hole, making sure that the bottom part is intact. Empty the panettone leaving about 1 inch from the exterior. Mix the wiped cream with the chocolate morsels (quantity of morsels to suit your chocolate addiction habits…) Sweeten it to your taste, add the “mollica” (interior part) of the panettone to the cream, and use the mix to fill back the panettone. Close the bottom with the original bottom piece, and refrigerate the stuffed panettone until consumption (a few hours make it better). Sprinkle with confectionary sugar to add a twist.
Cut and serve the panettone ripieno cold, it’s delicious
Panettone: the most traditional Italian Holiday Cake, a specialty of Milan, the panettone has now reached all over Italy, and the rest of the world also enjoys panettone at Christmas. This is a recipe for a special panettone, a gourmet panettone recipe, a panettone stuffed with wiped cream and chocolate morsels… !
Regional recipe from Lombardy
A bit of curiosity, if not history.
As panettone is the best known and most loved Milanese specialty in the world, here is a short legend about how it was invented.
One Christmas Eve many years ago a banquet was being held at the court of Ludovico Sforza. There was a festive atmosphere with music, singing and jesters performing. The lavish dinner was expected to be crowned with a fabulous cake personally prepared by the head cook and made to a most secret recipe of his. By mistake, or inadvertently, the delicious cake burnt. In the kitchen, beside the desperate head cook, Toni, a kitchen-hand, mixed the remains of the burnt cake with some candied fruit, spices, eggs and sugar.
When the new cake was ready he suggested the head cook should serve it. Despite its loaf-like appearance, they had no alternative. So, arranged on a platter, the cake was taken to the table where, after some initial perplexities, it had great, unexpected success; even Ludovico himself congratulated the head cook on his creation. This is how, the “pan-del-Toni” (Toni’s bread), hence called panettone, became the city’s emblematic cake.
Another version has that Toni made the special bread cake to win the hearth of the daughter of his boss, you are free to choose the version you prefer, while you taste your pan-del-Toni panettone.