- toasted panatone slices, or pound cake
- melted butter
- mascarpone cheese
- splash of oloroso sherry
- drizzle of honey
- grated bittersweet chocolate
Coat both sides of each panatone slice with melted butter Toast both sides on griddle pan until golden brown In a separate bowl, combine marscapone cheese and a splash of sherry. Mix until fluffy and set aside to come to room temperature.
To serve; place toasted slice of panatone on a plate. Serve with a dollop of the Marscapone topping, a drizzle of honey and some grated bittersweet chocolate.