Panettone with Champagne Cream

Before you start:

Peel the paper off the panettone carefully.  Pull back on the paper and not up.

There is often an outer paper on the bottom and then another paper disk.  If that is the case, leave the paper disk intact.  It will help keep the cake together for cutting/serving.

The red currants add a nice bit of tartness.  They are highly recommended, but if not available to you consider another garnish such as orange zest or chocolate shavings.

When applying the cream be sure to keep a nice ridge near the edges.  This will provide that "spilling over" look that makes this cake so successful.

The ingredients:

• 1 cup heavy whipping cream
• 1 egg white
• 4 oz cream cheese
• 4 tablespoons confectioners sugar
• ½ teaspoon vanilla
• 1 teaspoon lemon zest
• 1/3 cup champagne
• red currants for garnish

The method:

1. Slice the panettone just under the "cap".
2. Slice the remaining "stump" in half and then each half in half again.  Set aside.
3. In a medium bowl, beat cream cheese, lemon zest, and champagne until smooth.  Set aside.
4. In another medium bowl whip heavy cream and vanilla to soft peak stage.
5. In a small bowl, beat egg white to soft peak stage.  Sprinkle in confectioners sugar while beating to stiff peaks.
6. Gently fold whipped cream into cream cheese/champagne mixture using only a quarter of the whipped cream at a time.
7. Gently fold in whipped egg white.
8. Place a dollop of cream in between each layer of panettone.
9. Replace the layers and garnish with red currants.
10. Serve with a little extra cream on the top.