Instructions:

With an electric whisk, beat up 5 egg yolks with 80g sugar until pale, place the bowl on bain marie and gradually pour in 50ml of brandy and keep on cooking it until it turns into a thick cream (add water if too thick). Cool down. Beat mascarpone with 50g sugar. In a separate bowl whip cream to hard peak then fold it in the mascarpone mixture. Cut panettone into 6cm discs (or square) 1,5cm thick. Place some mascarpone chantilly between 2 discs and some more on top, grate some chocolate on it and finish the dish with some zabaione. Alternatively make 1 big cake by using 2 large discs. Serves 6