If you’re looking for an unusual holiday dessert, nothing beats Gisella Isidori’s showstopping Panettone Farcito. This dessert comes together quickly, and it’s a great way to use up any extra panettone you may have floating around the house over the holidays.
Panettone Farcito
(Makes 8 to 10 servings)
1 pound-size panettone
1 pint to 1 quart ice cream (vanilla, pecan, or your favorite flavor)
3 Tbsp. walnuts or pecans
3 Tbsp. chocolate chips
12-oz. bar of dark chocolate
2 cups whole milk or heavy cream
Cutting horizontally, remove the top 3″ of the panettone.
Scoop out the inside of the panettone and cut into small pieces, leaving the cake as an empty shell.
Mix the chopped panettone pieces with the softened ice cream. You may also add chopped walnuts, pecans, and chocolate chips in any combination you like.
Fill the empty panettone shell with the prepared ice cream mix and replace the top of the panettone. Place the filled panettone into the freezer for at least one hour to set. You can also make this a day ahead of time.
Take the filled panettone out of the freezer a half-hour before serving.
In a saucepan, melt chocolate bar with cream or milk over very low heat for few minutes until it becomes a chocolate cream.
A few minutes before serving, place the panettone in a serving dish and pour the hot chocolate cream over the cake. For maximum effect, place the cake at the center of your table and pour on the hot chocolate in front of your guests.
Slice panettone vertically and serve immediately.