Panettone recipes for the whole Christmas season
1. Panettone meringue with white chocolate syrup and sweet muscato Ingredients
250 grs of Bauducco panettone croutons
120 grs of Italian mascarpone
10 ml of Italian sweet wine
40 grams of melted white chocolate
40 grs fresh cream whipped
For decoration
02 clear
01 torch
Method of preparation
Starting with the cream, mix the mascarpone with the previously melted white chocolate, and add the lightly beaten cream with the aid of a silicone spatula. Book it. To obtain the croutons, cut the panetone into small cubes and bake for 15 minutes in the oven, preheated, at 160 ºC.
Decoration
Put the egg whites in a frying pan with the sugar and stir for two minutes over low heat. Then tap the mixer until it reaches the snow point. Add 80g of panettone croutons one by one so they do not stick and reserve.
Assembly
Start moistening some panettone croutons in the muscat wine and set aside some dry ones to finish. In a dessert glass or transparent bowl, cover the bottom with the moistened croutons and, with the aid of a bag of confectioner and spout of pastry, cover them with the cream of mascarpone. Make layers of croutons and cream until filling the cup or bowl, ending with the meringue of whites. Garnish the meringue with the help of the torch and sprinkle croutons on top to finish. Serve immediately.
Yield: 2 servings
Preparation time: 1 hour
Recipe from chef Pasquale Mancini, from the restaurant Terraza Itália 
For the mousse
300 ml of Cider Cereser
170g whipping cream until whipped cream
100g of sugar
67g of gems
75 g butter
25 g of corn starch
75 g butter
For the truffling stuffing of bittersweet chocolate
500 g half bitter chocolate
5 boxes of cream of milk (200g)
For assembly
2 chocotones
3 packets of champagne biscuit
Fruits
Whipped cream for coverage
Ribbon to decorate
Method of preparation
Prepare the mousse
Put the Cider with half the butter and the corn starch in a pan and bring to the fire. Apart, mix the egg yolks with sugar and beat slowly. When the cider mixture boils, pour the liquid over the egg yolks, stirring constantly. Return the mixture of yolk and boiled cider to the pan and add the rest of the butter. Stir until it forms a thick cream. Pour cream into bowl and cover with plastic wrap. Let cool and set aside. Beat the whipped cream and gently mix in the cream with the help of a fouet. Prepare the filling
Melt the chocolate in a water bath. Add the cream and stir well until all ingredients are incorporated. Take the truffle to the refrigerator for approximately 4 hours or leave overnight.
Assembly
Cut the chocotones into several slices in the horizontal direction. Line the bottom of the round shape with chocotone and the sides with champagne biscuit. Assemble the chatter alternately with a layer of chocotone, the cider mousse and the truffled filling. Finish with whipped cream and fruit. Unmix the talk and decorate by tying the red ribbon around.
3. Alfajor de Panetone Ingredients
2 Panettones Panco
250g of dulce de leche
400g half bitter chocolate
Method of preparation
Line a baking sheet with parchment paper. Cut the Panetone into 5 large slices. Use a metal cutter or the mouth of a 4-inch glass to cut the slices of Panettone into circles or squares that will make the alfajor.
Spread the dulce de leche on one slice and cover with the other, forming a "sandwich". Repeat this procedure until the slices are finished.
Melt the chocolate in a water bath or microwave oven and season according to the package instruction. With the help of a fork, cover the alfajor with the chocolate and let cool until hard.
Yield: 20 units
Preparation Time: 2 hours 
1/2 Panettone Panco
1 can of condensed milk
90g half bitter chocolate in pieces
1 teaspoon butter
1/2 can of sour cream
Granulated chocolate to taste
Method of preparation
Melt the butter in a pan, add the milk and the chocolate into small pieces. Bring to low heat, stirring constantly. When detaching from the bottom of the pan, turn off the heat, add the cream and transfer the butter to a greased container. Let cool.
Cut Panettone Panco into small cubes and set aside.
Put a little butter in the palm of your hand. Make balls with the mass of brigadeiro. Then, open each ball in the palm of the hand, fill with a small piece of Panettone Panco and close the sides until completely covered. Wrap it again, pour it into the granules and serve.
Yield: 10 units
Preparation Time: 30 minutes 
1/2 Panettone Panco
1/2 can of condensed milk
160 ml (½ cup) milk
2 eggs
Enough oil for frying
Sugar to taste
Cinnamon to taste
150 g milk chocolate or bitter medium
200 g fresh cream
1 tablespoon butter
400 g of red fruits
150 g of sucralose
Method of preparation
Prepare the french toast
Cut the Panettone into cubes approximately 8 cm in diameter and 1 cm thick. In a container mix milk and condensed milk and in another, mix the eggs.
Pass the pieces of Panettone in milk with condensed milk; Then pass into the egg mixture, remove the excess and fry in hot oil until golden brown on both sides. Remove and let oil drain on a paper towel. Sprinkle with sugar and serve hot.
Prepare ganache
Place the chocolate in a glass container and bring to the microwave, at full power for 1 minute, to melt. Melt the butter. Put the melted chocolate with the melted butter in a pan and add it and the cream. Stir the mixture over low heat until a smooth cream is obtained. Book it.
Prepare the red fruit jelly
Put in a saucepan, the fruits and the sweetener. Keep on low heat until you get a consistency of jam. Let cool and place in glass jars.
Yield: 9 units
Preparation Time: 40 minutes