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Milanese panettone, traditional Italian cake


English cream

  • 200ml milk
  • 50g cream
  • 2 egg yolks
  • 60 g sugar

Beat the eggs yolks with the sugar, bring the milk and cream to a boil and then add the egg yolks. Place the mixture on the fire and bring to 85°C just before boiling.

Panettone bavarese

  • 150 g English cream
  • 2 g gelatin sheets
  • 40 g cubed panettone
  • 75 g whipped cream

After bringing the English cream to 85°C remove from the fire let the cream cool to around 50°C and add in the gelatin sheets which were previously rehydrated in water then place in the fridge for a few minutes until the cream reaches around 20°C. Then add the cubed panettone and the whipped cream being careful to mix lightly from the bottom to the top.

Mikado di cacao

  • 50 g Cocoa powder
  • 100 g simple syrup (same quantity of water and sugar)
  • 17 g Glucose

Place all the ingredients in a pot bringing to a boil for at least 10 minutes. Pour this mixture into a pastry bag and make thin lines on a baking try covered with wax paper then place in the oven at 190°C for 4 minutes. Remove them from the oven and let them cool for a few minutes.


Cut 4 thin slices of panettone and line up 4 rings measuring 7cm in diameter and 5cm in height, cut also 4 smaller circles to close the bottom of the rings then pour the bavarese inside and place into the fridge for at least 5 hours or until it reaches the right consistency.

Serve with a base of the sauce on the plate with the panettone bavarese on top and finally finishing with the Mikado cocoa.

The balanced sweetness of Ferrari’s Demi-Sec goes perfectly with this soft cake.

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