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Panettone Custard

175g panettone
100 ml Marsala
300 ml milk
300 ml double cream
5 eggs
75g caster sugar
1 teaspoon vanilla extract

Crumble the panettone into large pieces and lay it in the bottom
of a 2-litre glass or china dish. Pour the Masala over the sponge,
soaking it thoroughly. Warm the milk and double cream 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. Serves 6

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