200g fresh ricotta
1/2 tsp vanilla extract
4 chocolate truffles, chopped
11/2 tsp ground cinnamon
8 slices panettone (see note)
1/3 cup (110g) jam (we used cherry)
1/2 cup (125ml) thickened cream
2 tbs unsalted butter
2 tbs icing sugar
what to do
Combine the ricotta, vanilla, chocolate and 1 tsp cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
In a small bowl, mix together the remaining cinnamon and icing sugar.