Panettone is a type of sweet bread loaf originally from Milan (in Milanese, it’s called panaton), which is usually prepared and enjoyed for Christmas.

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Leftover panettone, torn into 2cm pieces
Frangelico liqueur
2 litres Fiore di latte gelato (or good-quality vanilla ice-cream), softened
Leftover cherries, pitted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the panettone in a large bowl. Drizzle with Frangelico. Add the gelato and use your hands to combine. Cover with plastic wrap and place in the freezer for about 30 minutes.

Serve the panettone gelato with the cherries.

This recipe comes courtesy of Eugenio Maiale of Omertà Food & Wine Bar, Sydney.