Panettoncini with meringue topping

Total time: 1hr 32m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 284 Kcal, 4g Protein, 50g Carbohydrates, 7g Fat


  • Panettoncini
  • 2 panettoncino, cut crosswise into thirds
  • 300 ml almond amaretto icecream
  • Orange sauce
  • 2 organic orange, 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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  • Panettoncini

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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