Stuffed Panettone with Caramel Cream: The Recipe That Drives Everyone Crazy
Panettone is not just a dessert, it’s the symbol of Christmas. But let’s admit it: after the first slices, monotony can creep in, especially if you don’t like raisins and candied fruits. That’s why the solution is to transform it into an irresistible masterpiece! The Stuffed Panettone with Caramel Cream, Mascarpone and Rum Coffee is the perfect recipe to impress your guests and give new life to the festive dessert. This preparation requires no baking and pairs perfectly with convivial evenings: the contrast between the softness of the panettone, the aromatic intensity of the coffee and rum soak, and the enveloping sweetness of the caramel cream makes it a dessert worthy of a chef. Not only is it easy to make, but it is also incredibly customizable.
Using a mascarpone and cream-based mixture guarantees a smooth and stable consistency, essential for a dessert that must hold its shape. Be sure to opt for a plain panettone, without candied fruits, to best enhance the flavor of the cream and the soak. This dessert is proof that with a few steps and quality ingredients, a classic can be transformed into a modern culinary legend. Get ready to receive compliments, because once tried, this stuffed panettone will become your Christmas showstopper.
Below are other Christmas desserts:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
- Energy 1,028.91 (Kcal)
- Carbohydrates 108.76 (g) of which sugars 36.29 (g)
- Proteins 17.15 (g)
- Fat 58.56 (g) of which saturated 23.80 (g)of which unsaturated 1.42 (g)
- Fibers 13.53 (g)
- Sodium 253.66 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs panettone (artisanal without raisins and candied fruits)
- 2 cups mascarpone
- 1 cup heavy whipping cream
- 5 oz sweetened condensed milk
- 5 oz caramel sauce (store-bought or homemade)
- 7 oz coffee
- 1.7 oz rum (optional)
- to taste unsweetened cocoa powder
- to taste powdered sugar
Tools
- Electric Whisk Moulinex PREP MIX Electric Mixer, 450W, 5 Speeds, Turbo Setting, 2 Whisks, 2 Dough Hooks, Stainless Steel, Ergonomic, Dishwasher Safe Accessories, HM450HF0
- Knife Paderno – Pastry and Cake Knife in Ice Hardening Stainless Steel, Black Polypropylene Handle, Blade Length 36 cm
Steps for Stuffed Panettone with Caramel Cream
Preparation of Caramel Cream:
In a cold bowl, whip the heavy whipping cream to stiff peaks, set aside. In a large bowl, soften the mascarpone with a whisk (electric or manual).
Mix the sweetened condensed milk with the mascarpone until smooth and creamy. Add the caramel sauce to the mixture and mix gently. Taste and, if desired, add more condensed milk for sweetness or more caramel for a more intense flavor. Gently fold the whipped cream into the cream mixture, mixing from bottom to top with a spatula to avoid deflating it; the cream should be firm and fluffy. Refrigerate.
In a small bowl, combine the cold coffee and the rum (or flavoring). Mix well.
With a long serrated knife, cut the panettone into 3 horizontal discs of even thickness. Set aside the upper “dome.”
First Layer (Base):
Place the base disc of the panettone on the serving plate. Generously soak (without over-soaking) the disc with the coffee and rum soak, using a kitchen brush or spoon.
Spread a generous layer of caramel cream. Lightly dust the cream with unsweetened cocoa powder. Repeat the same for the other discs.
Place the dome (cap) of the panettone on top of the last layer.
Side Finishing: Gather the caramel cream that has slightly oozed on the sides during assembly and, if necessary, add more cream around the edges to cover the perimeter of the panettone and seal the gaps. You can use a spatula for a smooth finish.
Final Dusting: Dust the dome of the panettone and the sides with abundant powdered sugar. Cover the panettone (ideally with a cake dome) and let it rest in the refrigerator for at least 3-4 hours (or better yet, overnight). This allows the soak to soften the discs well and the flavors to blend.
Serve cold!
Storage, notes, tips, for the Stuffed Panettone with Caramel Cream
Useful Tips:
Very Cold Cream: Make sure all the cream ingredients (mascarpone, cream) are well chilled. This helps the cream whip better and makes it more stable.
Perfect Cut: To cut the panettone into even discs, use a very long and clean serrated knife. You can lightly mark the cutting points on the sides before slicing.
Measured Soak: Do not over-soak the discs, otherwise the panettone will crumble. Just evenly moisten them with a brush to add flavor and softness.Delicious Variations:
Nuts and Crunchiness: Add a thin layer of toasted hazelnut crumbs or fleur de sel on the cream for a crunchy touch and flavor contrast.
Salted Caramel: Use salted caramel sauce (if you haven’t already) to elevate the cream’s taste.
Alcoholic Variation: Substitute the Rum with Grand Marnier (for a citrus touch) or coffee liqueur.
Storage:
The stuffed panettone is a dessert that must be stored in the refrigerator (covered) due to the presence of cream and mascarpone.
It keeps well for 3-4 days. Since it’s a dessert based on already dry panettone, it tends to maintain a good internal consistency thanks to the filling.
Take it out of the fridge 15-20 minutes before serving to allow the flavors to be fully expressed.
FAQ (Frequently Asked Questions)
Can I prepare this stuffed panettone in advance for the dinner party?
Absolutely yes! In fact, preparing the Stuffed Panettone a day before is ideal. The rest in the fridge (at least 8 hours) allows the soak to soften the panettone perfectly and the cream flavors to blend. It will be more flavorful and also easier to slice and serve.
If I can’t find panettone without candied fruits, can I use the classic one?
Yes, you can use the classic panettone. However, the result will be better with the “plain” one. Raisins and candied fruits in the filling might contrast or overshadow the delicate flavor of the caramel cream. If you use the classic, you might remove raisins and candied fruits from the sections you are going to soak, or simply accept the flavor variation.
