Prepare 500 ml of custard following the recipe on our site making sure to put a little of potato starch as reported in the recipe.

When the custard is ready remove from heat and add 3 sheets of gelatine previously soaked in warm water and squeezed dry and sweet wine (passito in Italian) of Pantelleria. Mix well and allow to cool to room temperature.

Once the cream with gelatin and passito wine has cooled add the mascarpone. Mix well with a whisk. At this point, store it in the refrigerator,covered in plastic wrap, and let it  dry for at least three hours.

When the cream is strong enough (to check it, just pick a bit with a spoon and see if it remains compact) cut a disc of panettone, of about 1.5 cm and a diameter of about 4 cm, cover it with the chocolate of Modica previously broken into coarse pieces, and cover it with a pastry bag with mascarpone cream and sweet.

Spread on the surface a bit of chocolate of Modica finely grated.
Store in refrigerator until ready to serve.

This recipe comes from my sweet tooth. Last year, after Christmas, I had a panettone in the house put forward by the pantagruelian marathons groceries, and desiring to consume it the first of August, I decided to lighten it with this such good cream. Of course, the diet started on next Monday!

Sweetness as good as calories! The presence of the yolk and mascarpone makes this dessert a very high source of fat and cholesterol, so consume it the proper amounts and balance it with other foods!