Combine the pastry cream and Mascarpone.
Cut and remove the top of the
Panettone and hollow out the interior, leaving a rim and base with a
thickness of about an inch. Take a strip, 6 in. wide and slightly longer
than the circumference of the Panettone, of oven-proof cardboard for
culinary use or several layers of aluminum foil and place it around the
top of the cake. The top of the strip should extend about 4 in. above the
top of the Panettone. Use tape to hold the strip together.
Tear the cake
taken from the interior of the Panettone into small pieces, moisten them
with liqueur and combine half with the pastry-Mascarpone cream. Pour the
mixture in the hollow of the Panettone, filling it to the top of the cake.
Put the Panettone in the freezer for at least 30 minutes.
Remove the
chocolate ice cream from the freezer and allow it to soften. Beat the egg
whites until they are stiff, along with the sugar. Divide the whites in
half and fold one half into the ice cream. Spoon the ice cream into the
lower half of the cavity created by the band surrounding the top of the
Panettone. Put the cake in the freezer for 20 minutes.
Remove the chocolate chip ice cream from the freezer, allow it to soften, then incorporate the second portion of egg whites. Arrange the mixture atop the
chocolate ice cream and put the cake back into the freezer for a couple
of hours. Remove the strip of paper before serving.
Serves 6
