Ah, fluffy, fruity, delicious panettone ― it’s the perfect Christmas gift or dinner party pressie, right? Well, yes. And that’s how I ended up with four of ’em this year. Don’t get me ...

This large, round yeasted fruitcake from Italy, is traditionally eaten at Christmas. They are beautifully packaged in tall decorated boxes and available from Italian delis and some larger ...

Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.

Melt the chocolate in the cream in a basin over boiling water. In a separate bowl beat together the egg yolks and sugar until the mixture pales slightly. Pour the chocolate into the egg mixture ...

To make the French toast, stir together the eggs, milk, sugar, and almond extract in a wide, shallow bowl or baking dish. Add ...

This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you ...

Prepare the dough: In a large bowl, combine 1 cup of flour, sugar, salt, and yeast. Add the warm milk and mix until smooth. Cover and let it sit for about 30 minutes until bubbly. 2. Mix in the eggs ...

Since the 19th century, the recipe for Panettone has been circling around Italy and the world. With origins in Milan, the pastry goes back to 1470 and continues to be one of the most beloved ...

1. Mix the egg yolks with half of the sugar until you get the right creaminess. 2. At the same time, melt the butter with chocolate. Mix it with the egg yolks. 3. Add the flour with potato starch ...

Ton Cortes, the champion of the 2024 International Coppa del Mondo del Panettone, was in town last week helping shore up Cossetta’s recipe for the airy, buttery, sweet Italian bread.