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.
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