The stuffed panettone with mascarpone cream and red berries covered in chocolate with a hint of orange is a dessert that cannot be missed during the Christmas and New Year holidays.
A delicate and sweet citrus mascarpone cream that blends with the acidity of currants and raspberries, all made crispy and enhanced by a pouring of dark chocolate, a true delight for the palate.
A recipe that will be loved by both adults and children, very easy and quick to make, without cooking, a delicious variant ideal to serve to your guests at the end of Christmas dinners or to present and serve even if there is leftover panettone after the holidays!
If you still have some panettone from Christmas, you can always fill and decorate it to serve on a family Sunday.
The filling can be customized according to your tastes and you can fill the panettone with ice cream, custard, chantilly, or others.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the stuffed panettone with mascarpone cream and red berries covered in chocolate
- 1 panettone
- 500 g mascarpone
- 6 tbsp sweetened condensed milk
- 5 tbsp sweet plain yogurt
- 1 vial orange flavor
- 1 orange zest (grated)
- 4 tbsp powdered sugar
- as needed raspberries
- as needed currants
- 200 g dark chocolate (for the topping)
- as needed white sprinkles
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Spoon
- 1 Refrigerator
- 1 holiday plate
Steps for the stuffed panettone with mascarpone cream and red berries covered in chocolate
Let’s start by preparing the cream, in a bowl, mix the mascarpone well with the sweetened condensed milk, yogurt, and powdered sugar, you can use a whisk or a spoon.
Then add the orange vial, grated orange zest, candied fruits, and a bit of raspberries and currants, mix and blend everything well.
Take the panettone and remove the wrapping paper, cut the top slice, then with a knife, excavate and remove the inner part, leaving the base and about 0.8 inches from the edges.
Stuff the inside of the panettone in layers, pour half of the mascarpone cream with red berries at the base, cover with slices of panettone, pour the remaining cream, and cover with the top slice.
Melt the dark chocolate in a bain-marie or for a few minutes on low power in the microwave, pour it over the panettone and then decorate with currants, raspberries, grated orange zest, and white sprinkles.
Let it set and cool in the fridge for at least 1 hour before serving.
After resting in the fridge, place it on a serving plate, slice, and serve.
Storage and Tips
The panettone keeps in the fridge wrapped in cling film for about 2 – 3 days.
You can fill it according to your tastes with custard, ice cream, or other.
FAQ (Frequently Asked Questions)
Can I also fill the pandoro?
Yes, of course, use the same filling for the pandoro, which should be sliced horizontally, to get at least 6-7 slices, star-shaped, of the same thickness.
If the filling is insufficient, increase the servings.Can I fill the panettone with custard?
Yes, certainly you can use the one you like the most: lemon, orange, chocolate, or others.
