1/2 cup of cherry jam, chopped
1/2 cup of raisins, chopped
1/2 cup of nuts, chopped
4 tablespoons of brandy
1 panettone loaf (500g) or leftovers
300g of dark chocolate
1 can of heavy cream
150g of cream cheese
Rum to moisten the panettone.
Topping:
200g of dark chocolate for topping
1 can of heavy cream
1/2 cup of cherry jam, chopped
1/2 cup of raisins, chopped
1/2 cup of nuts, chopped
4 tablespoons of brandy
1 panettone loaf (500g) or leftovers
300g of dark chocolate
1 can of heavy cream
150g of cream cheese
Rum to moisten the panettone.
Topping:
200g of dark chocolate for topping
1 can of heavy cream
In a bowl, combine the cherry jam, raisins, nuts, and brandy
Let it sit for 30 minutes
Cut the panettone into thin slices
Crumb some of the slices to get about 3 cups of crumbs. Reserve
Melt the chocolate in a double boiler, remove from heat, mix in heavy cream and cream cheese
Use an electric mixer to beat until creamy
Mix in the fruits and crumbled panettone
Line a bowl with aluminum foil
Place thin slices of panettone around the bowl to cover it completely
Moisten with rum
Add the filling, alternating with the panettone slices
Finish with panettone slices
Cover with aluminum foil and refrigerate for at least 3 hours or overnight
Topping: Melt the chocolate in a double boiler, remove from heat, mix well with heavy cream
Unmold the cake and spread the topping
You can also serve with fruits of the season.
