Caputo’s Panettone Dessert

1 cup heavy cream
4 T sugar, plus extra
1 pint strawberries
8 T butter
8 slices panettone
1/2 cup Marsala wine

In a chilled bowl, whip the cream until stiff peaks form, gradually incorportating 2 tablespoons of the sugar. Set aside in the refrigerator. Hull and cut the strawberries into quarter, and set aside.

In a skillet over medium-high heat, melt 2 tablespoons of the butter. Add 2 slices of the panettone and fry until golden, about 1 minuta on each side. Sprinkle with sugar and transfer to a plate. Repeat with the remaining butter and slices of panettone. Carefully deglaze the skillet with the Marsala wine, and add the strawberries and remaining 2 tablespoons of sugar. Cook until the alcohol evaporates and a light syrup forms.

To serve, place two slices of panettone on each of 4 plates, top each with a dollup of whipped cream and distribute the strawberries and syrup evenly among the plates.

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