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Homemade Panettone Recipe: Incredible Results
Form Base & Reserve Crumbles: Press about two‑thirds of the dough evenly into the prepared pan to form a firm base. Crumble the remaining dough into small pieces and set aside in the fridge.
Chill Dough: Refrigerate pan for 30 minutes to let the base firm up.
Prepare Cherry Layer: In a medium saucepan, combine cherries, 100 g sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries release juices, about 5 minutes. Stir cornstarch into 3 Tbsp cold water to make a slurry; whisk into cherries and simmer until thickened, about 2 minutes. Remove from heat and cool slightly.
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Assemble Layers: Pour cooled cherry mixture over the chilled crust, spreading evenly.
Whip Meringue: In a clean bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add 100 g sugar, increasing speed to high until stiff, glossy peaks form (4–5 minutes). Beat in vanilla.
Fold Yogurt & Starch: In a separate bowl, whisk Greek yogurt with 40 g cornstarch until smooth. Gently fold yogurt mixture into meringue until streak‑free, taking care not to deflate the peaks.
Top & Crumble: Spread the yogurt meringue over cherries in an even layer. Sprinkle reserved crumble pieces evenly atop the meringue.
Bake: Place pan in preheated oven and bake 45 minutes, or until crumble is golden and meringue is set (no longer glossy in center).
Cool & Dust: Remove from oven and let cool on a wire rack 1 hour. Dust with powdered sugar if desired. For clean slicing, chill 2–3 hours or overnight before lifting from pan and cutting.
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Nutritional Information
Per 1 slice (assuming 16 servings):
Calories: 240 kcal
Protein: 4 g
Carbohydrates: 30 g
Sugar: 18 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 45 mg
Fiber: 1 g
Sodium: 110 mg
The Origins and Popularity of the Recipe
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