Panettone Sformato, or Sformato di Panettone: You may well find yourself with leftover panettone during the holiday season; this is a quick and tasty way of putting it to use that will also be nice when company comes calling. To serve 6:

See Also

Other ideas for Panettone and Pandoro

Other Christmas Treats

About Sformati

Ingredients

• 1/2 pound (225 g) panettone
• 3 egg yolks
• 2 eggs
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup (50 g) potato starch (you could also use cornstarch), sifted
• 1/2 cup (50 g) vanilla-laced powdered sugar
• 1 teaspoon each grated lemon and orange zest, preferably from organic fruit
• 1 teaspoon baking powder, sifted
• Forest berry fruit (currants, raspberries, blueberries, etc.) as garnish
• A 7-inch (18 cm) round mold

• Prep Time: 35 minutes
• Cook Time: 30 minutes

• Total Time: 65 minutes

Preparation

Trim away and reserve the sections of panettone crust. Grease a mold of size sufficient (7-inch, or 18 cm) to contain the ingredients, line it with oven paper, and then line it with the pieces of panettone crust. Dice the remaining panettone.

Combine the eggs, yolks, sugar, and citrus zests in a bowl and beat the mixture until it is frothy. Beat in the butter, followed by the starch and the baking powder, being careful lest lumps form.

Gently fold the diced panettone into the cream mixture and turn the mixture into the mold. Cover with plastic wrap and chill for a half hour.

In the meantime, preheat your oven to 360 F (180 C). Bake the sformato for a half hour, or until a toothpick inserted into the cake comes out dry. Let the sformato cool, unmold it, and place it on a serving dish, decorating it with berry fruit and dusting it with powdered sugar.