Panettone (2.2 lb)
on its side and cut the top of the panettone so that you make a lid. Make sure you do not remove the paper surrounding the panettone as this will ensure it stays in tact and acts like a casing.
Carefully remove the filling of the panettone leaving .5cm around the sides. Place the stuffing of the panettone aside and divide into 3 bowls.
Yolks and Whites, and set aside.
Now to make the filling, beat Egg Yolks with
Granulated Sugar (1 1/4 cups)
. Beat well until the yolk changes color and the sugar starts to dissolve.
This part is optional and is to taste: In another bowl, beat the 1 Egg worth of Egg White until soft peaks form. Then mix the beaten egg white with the egg yolk and continue to beat until well combined and the sugar is dissolved.
In another bowl, gently beat the
Mascarpone Cheese (2 cups)
- just enough to loosen and smoothen the marscarpone.
Then add the marscarpone with the egg mixture and mix just until combined.
Using a tablespoon, spoon the
Prosecco Wine (2 cups)
and around the panettone. Make sure to also place prosecco on the inside of the lid and on the stuffing of the panettone you removed in part one
With the ice cream at room temperature take the three bowls which contains the panettone filling. In one bowl, place
Vanilla Ice Cream (2 1/3 cups)
. In another bowl, place
Coffee Ice Cream (2 1/3 cups)
. In a 3rd bowl, place the mascarpone mixture. Mix each bowl well.
Now spoon entire contents of bowl one inside the panettone creating the first layer.
Then empty the entire content of the marscarpone on top of the ice cream layer.
Then repeat with the last bowl of ice cream.
Place lid carefully on top of the panettone to close the cake.
Now carefully place the panettone inside the see-through wrapping it came in and place in freezer - minimum for 24-48 hours