Very cool by Davide Malizia

Davide Malizia
Davide Malizia figs cake DEBIC very cool

Preparations
Preparation

Crème Debic butter

250gr

Caster sugar
225gr

Invert sugar
25gr

Whole eggs
185gr

Almond Powder
50gr

Flour 150-180W
225gr

Potato starch
100gr

Cesarin candied figs

260gr

Chemical yeast
8gr

salt
1g

Vanilla pods
1n

Grated Lemon Peel

5g

Make the butter soft, then place it in the planetary mixer with the sugars, the grated
lemon rind and the salt, then whisk lightly; add the eggs and egg yolks a little at a
time, followed by the almond powder. Add the sifted flour and starch together with
the baking powder by hand. Insert the floured candied fruit last. Put in lightly buttered
plum cake molds. Cooking: 165 ° C for about 40 '.
Anhydrous Glaze

Chocolate 55%
500gr

Seed oil
80gr

Chopped toasted hazelnuts

80gr

Melt the chocolate at 45 ° C, add the seed oil and mix well. Add the grain and temper
the mixture at 26 ° C.

Finish
Glaze the cake with chocolate and hazelnut icing and decorate to taste with various
figs and candied fruit

The recipe of a cake with candied figs, vanilla and chocolate in its preparation and
realization with Debic products, by Davide Malizia. His name is Fichissimo

Red in the evening. Single portion of Davide Malizia

Davide Malizia
9
A single-portion recipe with Pistachio Bavarian cream, strawberry jelly and
Prosecco signed by Davide Malizia

Preparations

for the vanilla pastry

Flour 150-180W
500gr

Butter Cake
300gr

Extra fine icing sugar

200gr

Egg yolk
95gr

Vanilla beans
1n

In a planetary mixer, combine the butter with the pulp of the vanilla pod. Add the flour
and work with the leaf. Add the icing sugar and work again. Finally, insert the egg
yolks and knead the dough until it has reached a compact consistency.

for the Bavarian pistachio from Stigliano

Fresh whole milk

500gr

Fine vanilla granulated sugar

100gr

Egg yolks
160gr

Powdered Jelly
15gr

Pistachio Pasta from Stigliano

80gr

Half-whipped cream 35% mg

400gr

Boil the milk with the pistachio paste and pour the mixture over the egg yolks with
the sugar. Put everything back on the heat and bring to 85 ° C. Add the already
rehydrated gelatine, cool quickly and lighten with the semi-whipped cream.

for the strawberry and prosecco gelée

10% sugar pureed strawberries

500gr

prosecco
200gr

caster sugar
75gr

powdered gelatin + water to rehydrate

12gr

Heat the strawberry puree and the prosecco with the sugar; finally add the previously
rehydrated gelatin. mix

Intensely Mango by Davide Malizia

Davide Malizia
9
Preparations

Frolla Gold

Flour 150-180W
500gr

Top Gold Debic Butter

300gr

Extra-fine icing sugar

200gr

Egg yolk
95gr
Vanilla pods
1n

Combine the butter with the vanilla bean pulp in the planetary mixer. Add the flour
and work with the leaf. Add the icing sugar and work again. Finally, add the egg
yolks.
Knead the dough until it reaches a compact consistency.

Chocolate-Mango Mousse

Mango puree at 10% z

165gr

Caster sugar
20gr

Cornstarch
10gr

Yolk
50gr

Powdered Jelly + Water to Rehydrate

10gr

White chocolate
300gr

Semi-whipped cream
665gr

Create a custard with the first 4 ingredients, pour over the chopped emulsion
chocolate, add the rehydrated gelatine and finally the semi-whipped cream.

Creamy Mango

Mango puree at 10% z

300gr

Whole eggs
85gr

Egg yolk
30gr
Caster sugar
30gr

Powdered Jelly + Water to Rehydrate

5g

White Cover
125gr

Butter Cake
85gr

Vanilla pod
1n

Heat the mango purée with the vanilla, add the whole eggs with the egg yolks and
the sugar, then bring to 85 ° C.
Pour over the minced cover with the rehydrated gelatine and add the butter at 40 °
C.

Lime and Vanilla Jelly

Lime juice
335gr

Fine Vanilla Granulated Sugar

90gr

Powdered Jelly + Water to soften

20gr

Vanilla pod
1n

Heat the lime juice with the vanilla at 50 ° C, add the sugar and the softened gelatin.

Dacquoise with almonds

Very easy Eurovo white

225gr

Icing Sugar
75gr
TPT with almonds
375gr

Beat the egg whites with the sugar and add the TPT. Bake at 180 ° C with the valve
closed. Only open it at the end.

Intensely Mango by Davide Malizia, a recipe for a wonderful cake with fresh flavors
of mango, lime and chocolate together with DEBIC

Macondo. A Dessert by Pietro Leemann

Pietro Leemann
dessert italian gourmet recipes Pietro Leeman Pietro Leeman Leeman Macondo To finish
11
Inspired by the magical city of "One Hundred Years of Solitude" by
Marquèz here is the recipe for "Macondo" a dessert by Pietro Leemann

Preparations
For the terrine
Doses for: 8 people

FIG jam
80 g

chopped hazelnuts
100 g

coconut oil
20 g

coconut rapè
250 g

water
850 g

bitter caco
180 g

syrup of vanilla agave

170 g

caco butter
70 g

coconut oil
50 g

Prepare the base: knead the chopped hazelnuts, jam and coconut oil by
hand. Spread the mixture into a square mold of 20 cm on each side, trying to level it
carefully. Allow to cool in the refrigerator for several minutes. Apart from making the
mousse: get the coconut milk by blending the coconut rapè and the water then filter it
with the chinois until. Slowly melt the cocoa butter and coconut oil. In a powerful
blender, emulsify g 875 of coconut milk, cocoa, agave and the inside of the vanilla
bean for 1 minute. Emulsify greases flush at medium speed for another minute. Print
1 kg of the cream obtained on the basis of hazelnuts, let it rest for 24 hours in the
fridge.

For the mango cream

Doses for: 8 people
mango puree
200 g

agave syrup
25 g

lemon juice
30 g

Process all the ingredients in a blender until you get a smooth sauce, store it in a
pipette in the refrigerator.

For the raspberry sauce

Doses for: 8 people

raspberry puree
150 g

agave syrup
20 g

Process all the ingredients in a blender until a smooth sauce is obtained, pass
through the chinois and store in a pipette in the refrigerator.

For the banana sorbet

Doses for: 8 people

rice milk
250 g

bananas
125 g

sugar
80 g

lemons
1n

cardamom
.5 g

mint
50 g
Peel, parboil and cool the mint in water and ice. Prepare rice milk with 90 g of
Carnaroli rice and 1 of water, cook at 100 ° C for 20 minutes at speed 1 in blender,
then one minute at maximum speed and pass through a fine sieve. Blend the
banana with all the ingredients in a blender, then place it in a blender to make ice
cream.

For the almond siphon

Doses for: 8 people

almond milk
800 g

sugar
120 g

toasted almonds
100 g

cocoa butter
150 g

coconut oil
20 g

lemon (rind)
1n

orange (rind)
1n

Bring the almond milk, toasted almonds, zest and sugar to the boil and cook gently
for 5 minutes. Leave to infuse for 30 minutes. Blend in blender and strain until
strained. Then use the milk obtained to make a ganache with cocoa butter and
coconut oil. Crystallize in the refrigerator for 12 hours, then place in the siphon and
charge it.

Presentation
Doses for: 8 people

cocoa cranes
QB

dill
QB

pure gold food

QB

At the bottom of the plate, make stains with the two sauces, place the bowl in the
center and decorate it with gold and the cocoa crane. Garnish one side with a thin
slice of mango. Alternate with the sauce stains, some points of almond siphon, finish
with a scoop of banana ice cream placed on one side of the plate with a dill floret.

Inspired by the magical city of "One Hundred Years of Solitude" by Marquèz here's
the recipe for "Macondo" a dessert by Pietro Leemann Pietro Leemann
's books are available on Shop Italian Gourmet

Pralincrack The Modern Cake by Davide Malizia

Davide Malizia
chocolate Davide Malizia pralincrack DEBIC
9
In the construction of a dessert of success every choice is considered,
every detail meticulously taken care of ". The world champion, Davide
Malizia, describes how to develop a business project that is destined to
become a success and starts from a modern recipe, the Pralincrack.

Preparations

for the cocoa and lemon biscuit

egg whites
276 gr

caster sugar
300 gr

yolks
192 gr
cocoa
84 gr

lemon zest
5 gr

Beat the egg whites with the sugar, stir in the beaten egg yolks with the lemon zest
and finally the sieved cocoa. Bake at 160 ° C

almond and hazelnut praline

almonds
750 gr

hazelnuts
750 gr

caster sugar
1000 gr

water
240 gr

vanilla beans
2n

Cook water, vanilla and granulated sugar at 116 ° C, incorporate the dried fruit, sand
and caramelize. Cool and finally chop with the cutter

expressed dark chocolate mousse

38% cream mg (White Debic)

1950 gr

70% chocolate
765 gr

boiling water
202 gr

Melt the chocolate at 45 ° C and add the whipped cream at the same time. Emulsify
with boiling water

cherry gelée
cherry puree
250 gr

caster sugar
50 gr

powdered gelatin
7 gr

water to rehydrate
35 gr

Heat the puree together with the sugar; once warm, add the previously rehydrated
gelatin

Serving temperature: + 4 ° C
Storage temperature: - 18 ° C

To make this dessert, Davide Malizia used 35% White Debic Cream, a cream of
Italian origin that is not homogenized, perfect to lighten up the mousse, Bavarian,
creamy and semifreddo cream flavor and excellent substitute of fresh cream, with
the convenience of long duration. Like butter, Davide chose Burro Cake Debic , with
a soft consistency that guarantees homogeneous and airy mixtures in the
preparation of shortcrust, puffs and plum cake. It is also plastic, easy to work with
and to mix and has a melting point between 30/32 ° C

Moka: Cocoa, Cream and Coffee Concentrate

Riccardo Monco
riccardo monco dessertrecipes Riccardo Monco Enoteca Pinchiorri Mokakitchen stories : Cocoa cream concentrated coffee
6
A mocha made of chocolate mousse, cream and coffee concentrate: a
dessert dream by Riccardo Monco. Here is the recipe and its realization by
steps

Preparations

White coffee ice cream

milk
1l

cream
500 g

coffee beans
140 g

dextrose
130 g

milk powder
95 g

ice cream stabilizer

75 g

sugar
130 g

total infusion
15 kg

Put all the ingredients for the infusion, milk, cream and coffee, 100% vacuum packed
and leave to infuse for 24 hours in a cold state. Then heat the infusion with dextrose,
add the powdered milk, sugar and stabilizer. Cook up to 82 ° C, cool and pass in a
batch freezer.

the pâte sablée with cocoa and coffee powder

salted butter
400 g

icing sugar
160 g

yolk
40 g

P1 flour
530 g

cocoa
10 g

coffee powder
5g

In a planetary mixer with the leaf, mix the butter with the icing sugar, then add the
egg yolks, the sifted flour and work to obtain a homogeneous mixture. Spread the
dough between two sheets of parchment paper at a thickness of 0.3 cm and bake it
in the oven at 175 ° C for 8 minutes.

coffee jelly

coffee
300 g

water
200 g

sugar
120 g

iota (Texturas by Albert & Ferran Adrià)

3g

gelatin sheets
4g

Soften the gelatin in cold water. Separately, heat all the ingredients and bring to the
boil, then add the gelatin. Spread the mixture in the coffee bean molds and let it cool
in the refrigerator.

the noisette biscuit with cedar and lemon

butter noisette
480 g
flour
270 g

salt
1g

sugar
600 g

almond flour
240 g

chemical yeast
11 g

egg white
600 g

cedar paste
55 g

lemon (rind)
2n

In a planetary mixer with the leaf, mix the flour, the sugar with the grated lemon peel
and the cedar paste. Combine the noisette butter, egg whites and salt. Spread the
mixture into a cake mold, bake at 175 ° C for 35 minutes, unmold and cut into cubes
of 2 × 2 cm.

the coffee mousse

sugar
150 g

water
70 g

yolk
150 g

whole eggs
100 g

milk chocolate
320 g

gelatin sheets
7g

coffee powder
9g

semi-whipped cream
500 g

salt
1g

Prepare a pâte à bombe with sugar (at 121 ° C), water and whipped eggs. Dissolve
the softened gelatine in the hot pâte à bombe and, separately, melt the chocolate in
the microwave. Add the chocolate salt and coffee and stir in the pâte à bombe. Whip
the cream, add it to the previously obtained mixture very carefully. Spread it all in the
coffee maker mold and freeze.

the mascarpone mousse

milk
400 g

cream
200 g

mascarpone cheese
300 g

sugar
120 g

gelatin sheets
2g

Heat the milk with cream and sugar. Separately, melt the gelatine in sheets and add
it to the mixture, add the mascarpone and emulsify. Allow to cool and fill a siphon
with three charges.

vanilla toffee

sugar
12 kg

cream
24 kg

vanilla stick
2n

coffee powder
5g

salt
2g

Heat the cream with the vanilla and the ground coffee. Separately, caramelize the
sugar and decoct with the cream. Add salt, cool and refrigerate.

the cedar bathes

cedar juice
QB

fresh
100 g

syrup 60%
100 g

water
80 g

cedar (rind)
1n

Process all the ingredients cold and store in an airtight container.

fresh cedar gel

cedar juice
400 g

lemon juice
90 g
gellan
43 g

sugar
110 g

Boil all the ingredients until the gellan dissolves. Allow to cool and blend until a fluid
gel is obtained.

Presentation

Brush a tip of vanilla toffee in the center of the plate then place three cubes of biscuit
wet in the cedar bath on the three sides, with a toe of cedar gel on each side. Place
the coffee mousse in the center on a first biscuit, place a mascarpone froth on a
second and close with an irregular piece of pâte sablée with cocoa and coffee, then
place a quenelle of white ice cream on the third. Garnish with three coffee jelly beans
and a pinch of coffee powder.

A mocha made of chocolate mousse, cream and coffee concentrate: a dessert

dream by Riccardo Monco. Here is the recipe and its realization by steps

Apple Tart by Iginio Massari

Iginio Massari
tart apple tart Iginio Massari tart
29
All the secrets of the perfect apple tart. Here they are in the recipe signed
by the master Iginio Massari and taken from "Not only sugar"

Preparations

Frolla type Milan

butter
500 g

powdered sugar
400 g

Acacia's honey
100 g

grated lemon rind

1n

vanilla pod
1n

whole eggs
200 g

salt
4g

white flour 00
1000 g

baking powder (optional)

10 g

Fitted pastry

Butter
350 g

icing sugar
200 g

salt
3g
Grated lemon peel
1n

Flour
500 g

eggs
110 g

In a bowl of the planetary mixer, whisk the butter, sugar and lemon peel with a whisk,
then slowly incorporate the eggs, alternating them with about half of the flour, while
the remainder must be mixed with a spoon spatula.

Baked apples

apples
1000 g

sugar
100 g

Butter
80 g

Grated lemon peel

1n

Vanilla baked custard

milk
100 g

Lemon peel
1n

liquid vanilla
10 g

whole eggs
200 g

rice starch
65 g
corn flour
65 g

sugar
400 g

vanilla alcoholate
30 g

Boil the milk with the herbs in a saucepan; in a bowl mix eggs, rice starch, cornstarch
and sugar, pour the boiling milk, stirring with a whisk and cook in a bain-marie or on
the gas, stirring constantly until the cream thickens. As soon as it is cooked, it must
be brought to a temperature lower than the cooking temperature (50 ° C) to avoid the
formation of lumps and obtain a smooth cream. In addition, the cream should be
cooled quickly down to 4 ° C to slow down the proliferation of the bacterial load: it
should be kept in the refrigerator at 3 ° C. The cream needs to be cooked with a
strong stirring to form an emulsion. The vanilla alcohol should be incorporated when
the cream reaches 35 ° C, that is, during the cooling phase. Baked custard creams
should not contain many eggs or egg yolks

Roll out the pastry to a thickness of 8 mm and pierce it here and there. Print it and
form a disc with a ring for cakes and place it on a baking sheet covered with baking
paper. With a sac à poche and a notched nozzle form the edge of the tart with the
shortcrust pastry. Take the apples placed in the molds and place them on the bottom
enriched with a layer of custard. Sprinkle the apple hemispheres with sugar. Cook at
180 ° C for about 25-28 minutes.

Apple fritters by Ernst Knam

Ernst Knam
Ernst Knam sweets Fritti Knam Dolci Knam Apple fritters
5
Perfect for Carnival and perfect for any occasion. Here are the apple fritters
according to the recipe of Ernst Knam

Preparations

for the batter:

Doses for: For 6 people

flour
200 g

egg
1n

tablespoons of olive oil

2n

spoons of brandy
2n

pinch of salt
1n

For the batter, mix the sifted flour in a bowl with the oil, salt and only the yolk. Beat
with a whisk, then pour flush with warm water, as will be needed to obtain a fluid
batter (about 1.5 dl).
Let it rest for half an hour, then incorporate the whipped egg white.

for apple beignets:

Doses for: For 6 people

renette apples
1 kg

flour to sprinkle
0

sugar
0

small glass of Calvados

1n

fry oil
0

For the pancakes, deprive the cored apples with the special tool, then peel them and
cut them into slices horizontally, so that each one has a hole in the center. Place the
slices just overlapping on a large plate, sprinkle them with a thin layer of sugar, then
sprinkle them with Calvados. Cover the plate with aluminum and let the apples
macerate for an hour.
After the time necessary to drain the apples, pass them in a veil of flour, then dip
them a few at a time in the batter. Heat plenty of oil in a large iron or non-stick frying
pan, or in the special frying pan with high edges and a removable basket. Drain a
slice of apple at a time and dip it in hot oil. Brown the fritters on both sides, then
drain them and then lose them on absorbent kitchen paper.

Finishing and presentation

Doses for: For 6 people
Arrange the apples on a large plate, then keep them warm in the oven before being
turned on at maximum and then turned off while frying the others. After frying,
sprinkle the sugar fritters and serve hot

Perfect for Carnival and perfect for any occasion. Here are the apple fritters
according to the recipe of Ernst Knam

Tortellini with Ricotta by Iginio Massari

Iginio Massari
Iginio Massari Not only sugar Fritti Fritti Massari Mignon Massari Tortelli ricotta Massari
64
Succulent ricotta-filled tortelli in Iginio Massari's version. Ideal for a luscious
carnival

Preparations

Tortelli
Doses for: Generic dose

water
1 kg

sugar
50 g

salt
18 g

Butter
500 g

White flour 00
900 g

Grated lemon peel

2n

eggs
1.2 kg

Boil water in a pan with sugar, salt and butter.

Once it has boiled, add the sieved flour, stirring constantly with a spoon until it
becomes a polenta to cook for about 2 minutes.
Transfer the polenta to a planetary mixer with the shield and incorporate the grated
lemon peel and, slowly, also the eggs, until a smooth, shiny and homogeneous paste
is obtained.
Once the dough has reached the ideal density, shape it on baking paper of the size
of the fryer; first immerse the paper in the oil, then with a sac à poche and a nozzle n
° 10 form many balls.
Take the paper by the edges and dip into the deep fryer in oil at 176 ° C.
Cover with a metal mesh until golden brown.
Then remove; let the pancakes drain on a net, then cut them in half and stuff them
with a pastry bag with a smooth nozzle of no. 6 with ricotta cream; finally, sprinkle
with sugar.
These tortelli can also be filled with custard.

Ricotta cream
Doses for: Generic dose

Ricotta cheese
500 g

Powdered sugar
150 g

Mix the icing sugar and the ricotta, then pass them through a sieve and add the
chocolate and the orange cubes.
Use a pastry bag with a large smooth nozzle to fill the cannoli.
Sprinkle lightly with icing sugar using a strip of cardboard, arranging it lengthwise to
leave both the ricotta and the central part of the cannolo clean

Succulent ricotta-filled tortelli in Iginio Massari's version. Ideal for a luscious carnival

Apple tart
Davide Brovelli
18
The Recipe of the Apple Tart by Chef Davide Brovelli with a touch of
almonds and custard

Preparations

for pasta sablée:

flour 00
500 g

butter
350 g
frosted sugar
125 g

whole eggs
2n

a pinch of salt
0

vanilla
0

For the sablée dough: mix the flour, sugar and salt in a planetary mixer, then add the
whole eggs and the butter previously cut into small pieces. Once you have a
homogeneous mixture, wrap it in plastic wrap and keep it in the fridge for at least a
couple of hours. Then roll out the dough with a rolling pin and place it in the chosen
mold with the edge about 3 cm previously floured. Prick with a fork on the bottom
and carefully place the edge.

for almond paste:

powdered almonds
250 g

butter
250 g

frosted sugar
250 g

whole eggs
3n

a pinch of salt
0

rhum
25 g

For the almond paste: mix the ground almonds, sugar and salt in a planetary mixer,
then add the whole eggs, the rum and the butter previously cut into small
pieces. Once you have a homogeneous mixture, wrap it in plastic wrap and keep it in
the fridge for at least a couple of hours.
for the custard:

milk
1l

whole eggs 2
2n

egg yolks 4
4n

sugar 350 g
350 g

flour 00 100 g
100 g

a vanilla pod
0

For the custard: bring the milk to a boil over moderate heat. In a container capable of
mixing the sugar, flour and vanilla with whole eggs and egg yolks. Once it has boiled,
pour the milk into the freshly prepared mixture and cook over a low heat until it is
thickened, mixing with a whisk to prevent lumps from forming.

for praline almonds:

sugar
200 g

shelled almonds
200 g

water
50 g

For the praline almonds: finely fillet the shelled almonds. In a saucepan bring the
sugar and water to the boil, without caramelizing it. Add the almonds and stir until the
sugar crystallizes. Pour the pralines on a marble surface and leave to cool.

Add the almond paste to the custard, pour it into a pastry bag, cover the bottom of
the sablée dough with the almond cream. Sprinkle lightly with icing sugar and bake
at 180 ° C.
Sciu sciù
Rosanna Marziale
street food dessert italian gourmet rosanna martial recipes rosanna martial buffalo sciù sciù
34

A delicious cream puff pasta with buffalo butter from Campania, thanks to
the recipe by Rosanna Marziale

Preparations
Doses for: 4 people

acuqa
500 g

salt
10 g

buffalo butter bell

250 g

flour
500 g

eggs
10 n

sugar
100 g

water
60 g

lemon (juice)
1n

Prepare a classic puff pastry: bring the water to the boil with the butter and salt, stir
in the flour, mix well until the mixture is smooth and dry, then remove from the
heat. Add the eggs gradually until the dough is compact. Use a smooth sac à poche
to form strips of dough 15 centimeters long and 1.5 centimeters wide. Bake the puffs
at 180 ° C for 25 minutes. Put the water, sugar and lemon juice on the heat and
simmer until the mixture begins to caramelize.

Finish
Doses for: 4 people

natural cream
100 g

cinnamon powder
10 g
Whip the cream naturally and fill each Sciu cut in half lengthwise. With the help of a
wooden spoon, strain the caramel onto the Sciu's surface. Decorate the dish with a
sprinkling of cinnamon.

A delicious cream puff pasta with buffalo butter from Campania, thanks to the recipe
by Rosanna Marziale, taken from the book published by Italian Gourmet "Bufala"

Milanese Panettone
Maurizio Bonanomi
dessert italian gourmet panettone Milanese panettone Maurizio Bonanomi Classic recipes Maurizio Bonanomi
40
The Milanese Panettone according to tradition. Here is the Milanese and
perfect recipe signed by Maurizio Bonanomi

Preparations

First dough

Put the flour, the sugar, the butter, the malt and atrice of water in the mixer bowl, turn
on the machine and knead until the dough is tied, then add the yeast and then the
yolks, then the remaining water, finishing the dough. Let rise at 32 ° C with 60%
humidity for about 12 hours and in any case up to three times the volume.

Second dough

flour w 340
1000 g
sugar
700 g

salt
30 g

honey
200 g

butter
1700 g

yolks
1300 g

orange cubes in paste

200 g

vanilla berries
3n

Australian raisins
1500 g

orange in cubes
1000 g

cedar in cubes
500 g

Mix the flour with the first leavened dough until a smooth mass is obtained; add the
sugar several times, keeping the strung pasta; add the honey with the vanilla and the
orange paste and continue the mixture. Then add the salt and the yolks; as soon as
they are absorbed, add the soft butter and, finally, the fruit. Once the dough is
finished, remove from the machine and aim for 40 minutes at 35 ° C. Divide into the
desired sizes, create pre-shapes and aim for another 40-60 minutes. Pour and put in
the cups; put in oven at 35 ° C with 60% humidity and let
rise for about 6 hours.

Method

Bake in static oven at 210 ° C for 55 minutes (core temperature: 93-94 ° C). Remove
from oven, turn upside down and leave to rest for at least 12 hours.
The Milanese Panettone according to tradition. Here is the Milanese and perfect
recipe signed by Maurizio Bonanomi.