Ingredients for approximately 6 servings


Panettone is a sweet yeast bread studded with candied fruits and raisins served during the Christmas holidays in Italy. It is a favorite in our house. I like to use it to make a bread pudding as a special dessert on Christmas Day. It originated in Milan; legend has it that it was invented in the court of the Sforza dukes by the chef Toni – pane di Toni, or Toni’s bread, becoming panettone. The bread has a round dome shape and usually weighs about two pounds.


  • 8 ounces bittersweet chocolate, or semisweet, finely chopped
  • ½ cup heavy cream (for melting chocolate)
  • 2 tablespoons dark rum
  • 9 slices Panettone, approximately ½ inch-thick slices
  • 1½ cups heavy cream, chilled
  • 1 cup sliced toasted almonds or 1 cup candied orange peel, or both


Put the ½ cup heavy cream in a bowl set over a pan of hot (not boiling) water. Heat for a few minutes, add the chopped chocolate, and then stir slowly until the chocolate is melted and completely smooth.  Add the dark rum and stir again until smooth. Keep it warm, over the water, off the heat. 

Meanwhile, whip the cream until soft peaks form. 

To assemble: Cut the slices of Panettone in half.  Use six of the pieces to make the bottom parfait layer in six serving glasses or plates.  Drizzle some of the melted chocolate on each portion.  Next, drop a layer of whipped cream into the glasses, using up one third of the cream. Top the cream layer with toasted almonds, using one third of the nuts. Repeat another layer of all ingredients. Top with the final layer of Panettone slices.  To finish, dollop another layer of whipped cream, using it all up, and sprinkle the remaining almonds and drizzle remaining melted chocolate on top of each parfait.