If you like chocolate and fruit pairings, in addition to the almond slices you can top the parfaits with some flakes of dark chocolate - or you can even add some to each of the layers.
Serve at the end of a not-too-heavy meal, since this dessert itself is quite filling. Perfect in summer, when peaches are in season.
Same prosecco as used in the preparation; otherwise Moscato d’Asti DOCG or Moscato Provincia di Pavia, Pinot gris, Riesling or Sauvignon blanc.
If you like your little Panettone cubes to be crispier, warm them up in the oven once you have cut them. Then make sure you let them cool down a bit before topping the parfait.
Parfait, from the French word meaning 'perfect': in its original meaning is an elegant dish, composed of fine ingredients, often thickened up by using gelatine sheets or egg yolks, frequently mixed with whipped cream to add volume and give it a foamier consistency. Poured into moulds, the parfait needs to rest in the fridge in order to become firmer. While in France parfait de foie gras and lobster parfait are among the most famous versions of this dish, in Italy a parfait is a delicate dessert, a semifreddo made of eggs, sugar and whipped cream, plus a wide variety of ingredients or flavours. The ideal treat for a special occasion, especially if you manage to find seasonal ripe peaches.