Recipes with Panettone: 8 creative ideas for the holidays

Panettone is the symbol of Christmas, but its culinary potential goes far beyond the classic slice at the end of a meal. We have gathered 8 creative recipes with panettone that will transform this beloved traditional dessert into the star of memorable treats.

From a reinvented tiramisu to indulgent truffles, these easy and original ideas will show you how to enhance the flavor and softness of panettone in ways you never imagined.

The key to a perfect result? Start with an exceptional base. That's why our Christmas Panettone with Olive Oil is the ideal ally: its lightness and unique aroma will make every recipe even more special. Get ready to take notes and impress everyone.

All the following recipes are designed for approximately 4–6 people. Remember that the quantities are indicative: you can easily adjust them according to the number of your guests.

• 1. Panettone Tiramisu
• 2. Panettone Ice Cream
• 3. Panettone Truffles
• 4. Panettone Zuccotto
• 5. Panettone Pudding
• 6. Panettone Muffins
• 7. Panettone Cannoli
• 8. Panettone and Apple Crumble
• Frequently Asked Questions about Panettone Recipes

1. Panettone Tiramisu

A timeless classic dressed up for the holidays. The aromatic softness of panettone replaces the traditional ladyfingers, soaking up coffee and combining with a velvety mascarpone cream. The result is an even richer and more surprising spoon dessert — perfect for ending an elegant dinner.

• 300 g panettone
• 250 g high-quality mascarpone
• 2 very fresh eggs
• 80 g sugar
• 2 cups of unsweetened coffee, cooled
• Unsweetened cocoa powder for dusting

1. Cut the panettone into slices about 1.5 cm thick. Use the slices to line the base of a rectangular or square baking dish.
2. With a pastry brush or spoon, evenly moisten the panettone slices with cold coffee, being careful not to soak them too much.
3. In a bowl, separate the egg yolks from the whites. Beat the yolks with sugar using an electric whisk until the mixture is light and fluffy.
4. Add the mascarpone to the yolk-and-sugar mixture and mix on low speed until smooth and lump-free.
5. In another bowl, beat the egg whites until stiff. Gently fold them into the mascarpone cream with a spatula, using upward movements so as not to deflate the mixture.
6. Pour half of the cream over the panettone base and level the surface. Create a second layer with the remaining panettone slices, soak with coffee, and cover with the remaining cream.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours (ideally overnight).
8. Before serving, sprinkle generously with unsweetened cocoa powder.

2. Panettone Ice Cream

A spectacular idea that requires minimal effort for a pastry-shop-quality result. This semifreddo transforms panettone into a soft shell that encloses your favorite ice cream, creating a delightful contrast of temperatures and textures that will win everyone over.

• 500 g panettone
• 500 g ice cream (recommended flavors: vanilla, chocolate, pistachio, or hazelnut)
• 100 g dark chocolate for topping (optional)

1. Take the ice cream out of the freezer about 10 minutes before starting to let it soften slightly.
2. Line a loaf pan with plastic wrap, leaving plenty of overhang on the sides.
3. Cut the panettone into slices about 1 cm thick and use them to completely line the bottom and sides of the pan, pressing them down firmly with fingers to leave no gaps.
4. Fill the panettone shell with the softened ice cream, leveling it with a spatula to distribute evenly.
5. Cover the surface with more slices of panettone, creating a solid base.
6. Fold over the excess plastic wrap to seal everything and place in the freezer for at least 4–6 hours, or until fully set.
7. When ready to serve, unwrap, turn the mold upside down onto a serving plate, and carefully slide it off. If desired, decorate with melted dark chocolate.

3. Panettone Truffles

Little bites of pure indulgence, perfect to serve with coffee, to enrich a dessert buffet, or to wrap up as a delicious homemade gift. They can be prepared in a flash and without baking.

• 250 g panettone
• 100 g mascarpone or creamy ricotta
• 2 tablespoons rum, Grand Marnier, or milk
• For the coating: unsweetened cocoa powder, coconut flour, chopped hazelnuts, or pistachios

1. In a large bowl, finely crumble the panettone with your hands.
2. Add the mascarpone (or ricotta) and the liqueur (or milk). Mix with your hands until the mixture is moist, compact and easy to shape.
3. Take small portions of the mixture and form hem into balls about the size of a walnut, pressing them well between your palms.
4. Prepare small plates with the different coatings. Roll each truffle in the chosen coating (cocoa, coconut, chopped nuts) until fully covered.
5. Arrange the truffles on a tray and let them firm up in the refrigerator for at least one hour before serving.

4. Panettone Zuccotto

A sumptuous and elegant dessert with a hidden surprise. A dome of panettone, lightly soaked, encloses a soft heart of ricotta cream and chocolate chips. It's the perfect dessert for special occasions.

• 400 g panettone
• 400 g fresh ricotta, well drained
• 120 g powdered sugar
• 80 g dark chocolate chips
• 1 small glass of sweet liqueur (e.g. Marsala, Alchermes, or rum), diluted with a little water

1. Line a dome-shaped bowl (about 20 cm in diameter) with plastic wrap, pressing it well against the sides.
2. Cut the panettone into moderately thin slices and use them to completely line the inside of the bowl, leaving no gaps.
3. Lightly brush the panettone slices with the mixture of liqueur and water.
4. In a separate bowl, sift the ricotta and mix it with the powdered sugar until smooth and creamy. Add the chocolate chips and stir.
5. Pour the ricotta cream into the panettone shell and level the surface with a spatula.
6. Cover the base of the zuccotto with the remaining panettone slices.
7. Cover with plastic wrap and refrigerate for at least 6 hours to firm up. When ready to serve, invert the zuccotto onto a serving plate, remove the bowl and plastic wrap.

5. Panettone Pudding

A warm and comforting dessert that smells like home and holidays. Inspired by the classic English bread pudding, this recipe transforms leftover panettone into a spoon dessert with a soft texture and slightly caramelized surface.

• 250 g panettone
• 500 ml whole milk
• 2 large eggs
• 80 g sugar
• Finely grated zest of 1 untreated orange
• A knob of butter for greasing the mold

1. Cut the panettone into cubes about 2–3 cm wide and place them in a bowl.
2. In a small saucepan, heat the milk with the orange zest, without bringing it to a boil. Pour the warm milk over the panettone and let it soak for 30 minutes, stirring occasionally, until it's soft and well absorbed.
3. In another bowl, lightly beat the eggs with the sugar.
4. Add the beaten eggs to the panettone and milk mixture, stirring well to combine.
5. Generously butter a pudding or loaf pan and pour in the mixture.
6. Bake in a preheated static oven at 350°F for about 40–45 minutes. The pudding will be ready when the surface is golden brown, and the inside is firm (test with a toothpick).
7. Let it cool slightly before unmolding and serving.

6. Panettone Muffins

A brilliant idea for a festive breakfast or a delicious snack. The panettone dough is used as the base to create soft, fragrant muffins — quick to prepare and perfect to enjoy even warm.

• 200 g panettone
• 1 egg
• 80 ml milk
• 50 g melted butter, slightly cooled
• 40 g sugar (optional, depending on the sweetness of the panettone)
• 1 teaspoon baking powder

1. Preheat the oven to 350°F (static) and prepare a muffin tin with 6–8 paper cases.
2. Crumble the panettone into a bowl and mix it with the baking powder (and the sugar, if using).
3. In another bowl, whisk together the egg, milk, and melted butter.
4. Pour the liquids to the dry ingredients and mix briefly with a spoon, just until combined. The batter should stay slightly lumpy — don't overmix.
5. Divide the mixture among the muffin cases, filling them about two-thirds full.
6. Bake for 15–20 minutes, or until the muffins are golden brown and risen. Check doneness with a toothpick. Let cool before serving.

7. Panettone Cannoli

A clever, fry-free version on the classic Sicilian cannoli. Slices of panettone, toasted until crisp, create the perfect shell for a classic ricotta cream. A true delight for the taste buds.

• 8 thick slices of panettone (ideally from a savory panettone or a panettone without large pieces of candied fruits)
• 250 g well-drained sheep's ricotta
• 80 g powdered sugar
• Chocolate chips, to taste
• For decoration: chopped pistachios or diced candied orange

1. Gently flatten each slice of panettone with a rolling pin to make it thinner and more compact.
2. Wrap each slice around a metal cannoli mold.
3. Toast the cannoli in a hot non-stick pan for a few minutes on each side until golden brown and crisp. Alternatively, bake them in the oven at 390°F for 5–7 minutes. Let them cool completely on the molds.
4. Meanwhile, sift the ricotta into a bowl, add the powdered sugar, and whisk until smooth. Stir in the chocolate chips.
5. Transfer the cream to a piping bag. Carefully remove the panettone shells from the molds and fill them with the ricotta cream.
6. Decorate the ends with chopped pistachios or candied orange cubes and serve immediately to preserve the crunch.

8. Panettone and Apple Crumble

A warm and comforting dessert, perfect for cold days. Panettone replaces the flour in the classic crumble, creating a buttery, crunchy, and incredibly aromatic topping that pairs perfectly with the softness of baked apples.

• 2 large apples (e.g., Golden or Reinette)
• 150 g panettone
• 50 g cold butter, cut into small pieces
• 2 tablespoons brown sugar
• Juice of half a lemon
• A pinch of ground cinnamon

1. Peel the apples, remove the cores, and cut them into cubes. Place them in a bowl and toss with the lemon juice and cinnamon to prevent browning.
2. Spread the apples in a baking dish or divide them among four individual ramekins.
3. Prepare the crumble: in a food processor (or by hand), mix the crumbled panettone with the cold butter and brown sugar until you get a sandy, crumbly texture.
4. Evenly sprinkle the panettone crumble over the apples.
5. Bake in a preheated static oven at 375°F for about 25–30 minutes, or until the fruit is tender and the crumble is golden-brown and crispy.
6. Serve the crumble warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions About Panettone Recipes

How long do these panettone desserts keep?

Most of these desserts, especially those with fresh creams like tiramisu and zuccotto, should be stored in the refrigerator and consumed within 2–3 days.

Can I prepare panettone recipes in advance?

Yes! In fact, recipes like tiramisu, zuccotto, and pudding taste even better if prepared a few hours in advance (or the day before), as this allows the flavors to meld together.

If the panettone is very dry, can I still make a dessert?

Absolutely! For recipes like pudding or crumble, slightly dry panettone is actually better because it soaks up liquids more effectively and holds its texture better during baking.