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- Serving: Serves 4
Panettone, glorious brioche-like cake imported from Italy, is superlatively moist and delicious. Perfect for slicing and eating as is, this confection is even better when transformed into this simple-to-make dessert sandwich recipe, courtesy of Bauli. This recipe can easily be doubled if you are feeding a crowd.
- 2 whole slices of Bauli Panettone, cut 1/2-inch thick crosswise horizontally
- 3 tablespoons unsalted butter, softened
- 4 tablespoons dark Italian chocolate, such as Perugina,
- Venchi or Vanini, coarsely chopped
- 6 tablespoons mascarpone cheese
- Confectioners' sugar
- 1/2 pint of fresh raspberries
- Cut each Bauli Panettone slice in half and then in half again creating quarter slices. You will need 2 quarters to make one panini. Butter one side of each quarter slice with 1 teaspoon of the butter and place 4 slices buttered side down on a work surface.
- Top each of the 4 slices with 1 tablespoon of the chopped chocolate to within 1/4-inch of the edges of the pandoro. Place 1-1/2 tablespoons of the mascarpone in the center and top each with a second quarter slice of pandoro, buttered side up, to create a triangular sandwich.
- Heat a large nonstick skillet over medium heat. When hot, add the panini without crowding the skillet and cook for 1 minute, pressing lightly with a large spatula until golden brown. Carefully turn the panini over and cook for about 1 minute longer or until golden brown and chocolate has just melted.
- Transfer the panini to individual serving plates, dust with confectioner's sugar and serve at once, accompanied by fresh raspberries and a good cup of espresso or cappuccino.