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Panettoncini with meringue topping
30 m active | 1 h 32 m total
Nutrition facts per serving:
  • Energy in kcal about 284
  • Fat about 7g
  • Carbohydrates about 50g
  • Protein about 4g
This is needed
This is needed for 4 people
  • 2 panettoncino, cut crosswise into thirds
  • 300 ml almond amaretto icecream
Orange sauce
  • 2 organic oranges, use grated zest and juice
  • 3 tbsp preserving sugar (Coop)
  • 1 tbsp amaretto
Meringue topping
  • 1 fresh egg white
  • 1 pinch salt
  • 25 g sugar
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And that's how it's done
And that's how it's done
Spread the ice cream over the slices of panettoncini. Put the panettoncini back together, cover and freeze for approx. 1 hr.
Orange sauce
Bring the orange zest, juice and preserving sugar to the boil, simmer for approx. 20 mins. and leave to cool. Stir in the amaretto.
Meringue topping
Beat the egg white with the salt until stiff. Add half the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar, briefly continue beating. Remove the panettoncini from the freezer, transfer to a baking tray lined with baking paper. Spread the egg white over the top using a spoon.
To cook the meringue
Approx. 2 mins. in the centre of an oven preheated to 240 °C (top heat). Remove, cut in half, serve immediately with the orange sauce.