Panettone Stuffed with Cream and Mascarpone

Preparing a panettone stuffed with cream and mascarpone is a delicious way to make this classic Christmas dessert even more indulgent. Here’s the recipe:

Ingredients

• 1 panettone (about 1 kg)
• 250 ml of whipping cream
• 250 g of mascarpone
• 70 g of powdered sugar
• 1 vanilla bean (or vanilla extract)
• Candied fruit or chopped chocolate (optional, to garnish)
• Cocoa powder or colored sprinkles (for decoration)

Preparation

1. Begin by cutting the top cap off the panettone to easily hollow it out. Set aside the cap, which will be used later to close it.
2. Gently hollow out the panettone, removing most of the inner crumb, being careful not to break the outer crust. The removed crumb can be used for other recipes, such as a base for tiramisu or spoon desserts.
3. In a bowl, start preparing the filling by working the mascarpone with a spatula to soften it.
4. Whip the cold cream from the refrigerator, adding the powdered sugar a little at a time and the seeds scraped from the vanilla bean.
5. Fold the whipped cream into the mascarpone, mixing gently from the bottom up to avoid deflating the mixture.
6. Transfer the cream into the hollow panettone, leveling it well with a spatula.
7. Close the panettone with its cap and decorate the surface with cocoa powder, colored sprinkles, or with candied fruit or chopped chocolate.
8. Let it rest in the refrigerator for at least an hour before serving to stabilize the cream and make the dessert fresher and tastier.

If you want, you can further customize the filling by adding ingredients such as grated orange zest, chocolate chips, or small pieces of candied fruit for an extra touch of color and flavor.

Curiosity

The stuffed Panettone is a modern reinterpretation of the classic Milanese sweet. Tradition blends with creativity in the filling, making this dessert very versatile and suitable for surprising guests on special occasions.