4 Espresso Pocket Coffee chocolates
1/2 lb. Mascarpone
2 tbsp. confectioner’s sugar
16 slices Panettone, crust removed (2 x 3 1/2 x 3/4 in.)
8 cherries preserved in brandy or liqueur
How to make the Tramezzini Di Panettone – Panettone Sandwiches:
Coarsely chop the chocolates in a blender or food processor. Add Mascarpone and sugar and blend. Put the mixture in a glass bowl and chill in the refrigerator for at least 15 minutes. Spread 1 tbsp of the Mascarpone blend on each of the 16 slices of Panettone. Place one piece atop another to create sandwiches. Top each with a cherry and serve.
Recipe by Giuliano Bugialli © 1994