Panettone Al Forno…

Panettone Al Forno…

Ingredients (panettone):

  •  120gr panettone
  • 350ml skimmed milk
  • 80gr caster sugar
  • Plain flour for dusting
  • 20gr butter
  • 1 egg
  • 1 egg yolk
  • Vanilla sauce to serve

Ingredients (vanilla sauce):

  • 500 ml milk
  • 5 egg yolks
  • 1 vanilla pod halved lengthways

Method (panettone):

  1. Preheat oven at 170c.
  2. Tear the panettone into pieces and place in a bowl.
  3. Bring the milk to the boil, remove from heat and stir sugar in until dissolved.
  4. Pour the mix over the panettone.
  5. Grease individual mould with butter and dust with flour.
  6. Put the soaked panettone through a sieve to drain, place in a bowl and add the egg and egg yolk, mix well.
  7. Spoon the mix into the mould, dot the surface with butter and bake for 20min. 
  8. Then increase oven to 190c for 10min cool it down and serve with vanilla sauce.

Method (vanilla sauce):

  1. Bring milk to boil then remove from heat.
  2. In a heatproof bowl put the egg yolks, sugar and vanilla pod; beat vigorously until fluffy, gradually add to the hot milk.
  3. Place the bowl over a pan of simmering water and cook; stir constantly until thickened.
  4. Strain and leave to cool before serving.

Top tip:

  • Serve with ice cream instead of vanilla sauce to save on time!

Recipe and photo credits-

Recipe from Zizzi’s, available in Zizzi restaurants nationwide. To see the other delicious dishes on the menu and to book a table visit Zizzi

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook



  1. Winnie
    21st December 2013 / 5:00 pm

    Looks GOODAlthough we don't celebrate Christmas, it's perfect for our coming holiday (next month)

  2. Elegance and Mommyhood
    23rd December 2013 / 9:41 am

    Panetonne is definitely a Christmas tradition in Europe. It is so yummy. I love it, too. =)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.