Recipes & Ideas

  • ½ Bauducco Chocolate Panettone
  • 0.70oz of meringue
  • 0.88oz of strawberry
  • 0.88oz of raspberry
  • 0.88oz of blackberry

Pastry Cream:
  • 1 egg yolk
  • 2 tablespoon of sugar
  • 1 teaspoon of vanilla essence
  • 1 glass of semi-skimmed milk heated
  • 1 tablespoon of cornstarch
  • 1 teaspoon of unsalted butter
Directions: Base:
 Cut the Bauducco Chocolate Panettone into four round slices approximately 0.59in thick horizontally. On each of the slices, cut two smaller circumferences (approximately 3.93in in diameter) with a glass cutter and set aside.
Chop the strawberries so that they stay in the same size as the blackberries and raspberries.

Pastry Cream:
 In a mixer, beat the egg yolk, sugar and vanilla to a smooth mixture, add the cornstarch and mix well. Then add the heated milk, beating constantly. Pour into a saucepan and bring to a boil, stirring constantly, until thickened.

In a bowl, place a slice of Bauducco Chocolate Panettone, cover with Pastry Cream, add the fruit and the meringue and top with another slice of Bauducco Chocolate Panettone to finish. Assemble the other portions and serve.

Note: The fruit may be substituted for other seasonal fruit such as grape, cherry, plum, and blueberry.
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