Cream-Filled Panettone

Open the lid on each panettone

Remove the bread, leaving a 2cm border and base

Set aside

Beat the whipped cream with sugar until stiff peaks form

Distribute the whipped cream evenly at the bottom and sides of the panettones

Refrigerate

Let the ice cream soften slightly and spread it over the whipped cream when firm

Refrigerate again until set

Melt the chocolate in a double boiler with sweetened condensed milk

Sift the bread crumbs, mix with the chocolate mixture, and fill the remaining panettones

Replace the lid and return to the freezer

Topping

Combine all ingredients in a saucepan

Heat until warm and bubbly

Let cool and place on top of the panettones

Return to the freezer at serving time.