The stuffed panettone is the perfect solution to recycle leftover panettone by turning it into something even more special and surprising. We all know the post-holiday moment when we find ourselves with a panettone and wonder: “How can I make it more delicious?” Well, here’s the answer: fill it!
This recipe is ideal for giving new life to artisanal or industrial panettone, transforming it into a scenic and irresistible dessert to bring to the table. You can prepare it for Christmas Eve, Christmas lunch, or simply for a special breakfast or snack that will amaze the whole family.
The beauty of this preparation is that you can unleash your creativity with the cream and soaks, adding a touch of liqueur, orange zest, mandarin, or even chocolate, making each layer a little moment of pleasure. And the most important thing? Everyone can participate: children can help you spread it, and friends will be enchanted by the beauty and taste of the final result.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 3 Egg yolks
- 3 tablespoons Sugar
- 2 tablespoons Water (Very hot)
- 250 g Mascarpone
- 200 ml Vegetable cream
- a few liqueur (A splash to taste)
- 200 g Water
- 100 g Sugar
- Orange zest
- Mandarin zest
Tools
- Pot small
- Peeler
- Spoon
- Bowl
- Mixer
- Spatula
- Knife serrated
- Plastic bottle For soaks, alternatively use a spoon
Preparation
Use a peeler to peel the mandarin and orange. Put everything in a small pot with water and sugar. Bring to a boil for a few minutes, stirring.
Let cool, strain, then pour the syrup into the soak bottle.Blend the cream, (I recommend putting the cream carton in the freezer for about half an hour to have it firm once whipped).
Whip the cream (better if you keep it in the freezer for 30 minutes beforehand, so it stays nice and firm).
In a bowl, beat the egg yolks with the sugar using the mixer. Add the hot water, then incorporate the mascarpone, mixing at low speed.
Fragrance with a few drops of liqueur and finally add the whipped cream, mixing from bottom to top to prevent it from deflating.Take the panettone. The one I used is a very low artisanal one, but if it’s tall, it’s better.
Cut the “cap” and set it aside. Carve the inside creating a circle with a border of about 0.6 inches and empty the central part.
Cut the inside into slices that you will use to alternate the layers.
Place the base on a plate and start:
Slightly soak the base and the inner walls.
Spread a generous layer of cream.
Add a panettone disc.
Repeat soak + cream for all layers.
Close with the cap.
Put in the fridge for at least 6 hours (better overnight).
Before serving, sprinkle with powdered sugar.
Tips, notes, and variations
If the panettone is very low, you can cut thinner slices and create more layers; if it’s tall, proceed as usual.
For a more aromatic cream, add some grated orange or lemon peel.
If you want to make the dessert more “festive”, you can decorate the surface with hazelnut crumbs, colored sprinkles, or chocolate flakes.
Be careful not to soak the panettone too much: the cream should remain creamy, not turn the dessert into a “soup”.
For a chocolate variation, you can add 20-30 g of sifted cocoa to the cream.
Preservation
Store the stuffed panettone in the fridge, covered with cling film or under a glass dome, for 2-3 days.
If you want to prepare it in advance, you can freeze already stuffed individual portions and defrost them in the fridge for a few hours before serving.
FAQ – Stuffed Panettone
How far in advance can I prepare it?
It’s better to prepare it at least 6 hours before, even better the night before, so the cream and soak blend perfectly.
Can I replace the mascarpone?
Yes! You can use creamy ricotta or spreadable cheese for a lighter version.
Can I vary the liqueur?
Absolutely! Amaretto, maraschino, rum, or even a drop of espresso coffee. Let your imagination run free!
Can I use fresh cream instead of vegetable?
Yes, in that case, whip the cold cream, as indicated for the vegetable one. The result will be even richer.
It’s creamy, scenic, and perfect to bring to the table during the holidays, both as a “anti-waste” recipe and as the dessert star of the menu.
The rest in the fridge makes it even better, as the soak and cream are well absorbed in the layers. Trust me, it’ll disappear in no time!
