Panettone Meyer's Style
By Linda & George Meyers, Culinary Patrol
Panettone is often called bread in Italy, but this “must have” cake is on every Christmas table in Tuscany. Our family loves just about everything Italian, but the typical Italian Panettone just wasn't sweet enough for our family so we decided to experiment and they all love it!
Cut a small disc shape into the bottom of the Panettone and remove the center of the cake, add any flavor ice cream (we like chocolate, butter pecan and more chocolate) in layers, replace the cake disc over ice cream center to close the bottom of cake. Cover and freeze for several hours or overnight. Serve straight from freezer but first drizzle warm chocolate sauce and a dusting of powered sugar on top.
We like extra hot chocolate sauce and some of us like caramel topping so we add a few warm jars of different toppings to the table so everyone can add their favorite to this yummy Italian cake.