Instructions: Crumble the panettone into large pieces and lay it in the bottom of a 2litre glass or china dish. Pour the Marsala over the sponge soaking it thoroughly.

Warm the milk in a small saucepan without letting it boil.

Whisk the eggs sugar and a couple of drops of vanilla extract till thick then pour on the hot milk stirring.

Rinse the milk pan and return the custard to it.

Bring the custard almost to the boil stirring continuously until it starts to thicken.

Pour the warm custard over the panettone and leave to cool.

It will not set but will thicken slightly as it cools.

Refrigerate until ready to serve.

Dust lightly with grated chocolate.

You need a decent vanilla extract to flavour this Itallan inspired custard Culpeper (01223 894-054) and Lakeland Plastics (01539 488-100) both do good ones.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.