1 2 lb. Italian panettone
1 pint heavy cream, whipped (laced with 3 Tbs. Amaretto Liqueur)
1 Baci Perugina chocolate bar cut into small pieces
Cut a hole in the bottom of the panettone leaving about one inch from the outer edge. Keep the removed portion intact. Remove most of the interior of the panettone leaving a shell about one inch thick. Fold the whipped cream with the Perugina chocolate pieces and add the "mollica" (soft interior part of the panettone.) Add this mixture to fill the panettone shell. Cover the bottom of the panettone with the bottom part that was cut off. Refrigerate a couple of hours or overnight.
Sprinkle with confectioners sugar.
Slice and serve the panettone cold.
Recipe Courtsy Franca Lingren