To prepare the 3 creams that will then fill the classic panettone with raisins and candied fruit of 750 grams, I start the recipe by chopping the nougat and dark chocolate separately.

I melt in the microwave or in a bain-marie the white chocolate, also adding 200 ml of fresh liquid cream, not whipped.

I divide the obtained mixture, to one part I add the pistachio paste, and to the other, I add the coarsely chopped nougat.

Once the mixture is cold, I place the 2 bowls in the fridge for at least 3 hours.

Then I put the remaining cream in a saucepan and add the chopped dark chocolate, stirring well and letting everything melt perfectly.

This ganache cream also needs to rest in the fridge for at least 3 hours.

After the resting time, I whip each cream with the beaters, cut the panettone into 4 horizontal parts, and fill it with the creams as you wish.

I preferred not to soak the panettone, but if you want, prepare a syrup of water and sugar, or an alcoholic soak with rum and water, or…

ALL ABOUT SOAKS AND FILLINGS….

Once filled with the 3 creams of pistachio, dark chocolate, and nougat, I wrap the panettone in cling film and leave it in the fridge for at least an hour.

I preferred not to add cream, creams, caramel threads, but just a dusting of powdered sugar!

We are almost there… have you already sent your letter to Santa Claus??

Bon appétit! Annalisa