Sweet Gastronomic Panettone: The Perfect Layer Cake for the Holidays
Forget the classic Panettone. Or rather, take its unparalleled softness and turn it into something unexpected, scenic, and customizable: the Sweet Gastronomic Panettone!
I adore savory gastronomic panettone, and I enjoy experimenting. Given the “neutral” base, I wanted to try it in a sweet version.
This is, in every respect, the layer cake you’ve always dreamed of, with the texture of your favorite leavened cake.
I know the word “leavened” can be intimidating, but trust me: the process is simpler than it seems. The real challenge, however, is not the dough, but avoiding this layer cake from collapsing or the slices from separating when cutting.
My method guarantees stability. The secret to success is letting the filled panettone rest in the fridge.
This step is crucial because it allows the flavors to blend and the structure to compact, making the final slice into wedges a breeze.
We start with a soft and buttery dough that, after a slow rise, will provide a tall and spongy base.
The real fun comes with the fillings. I thought of 4 fillings that I believe everyone will love: from the lightness of vanilla cream and pomegranate to the intensity of pistachio and the indulgence of chocolate custard.
Get ready to enchant your guests because this Sweet Gastronomic Panettone is the true innovation of Christmas.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 50 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients (for an 18 cm diameter mold)
- 1 1/3 cups Manitoba flour
- 3/8 cup water (warm)
- 3.5 g dry yeast
- 1 1/3 cups Manitoba flour
- 2 1/2 cups all-purpose flour
- 3/4 cup whole milk (fresh)
- 1 tsp acacia honey
- 1/3 cup granulated sugar
- 2 eggs (medium)
- 2/3 cup butter
- 2 tsp fine salt
- 1 cup cup heavy whipping cream
- 1/3 cup mascarpone
- 2 tbsp powdered sugar
- 1/2 pod vanilla
- to taste pomegranate (seeds)
- to taste sliced almonds
- 4 egg yolks
- 2/3 cup granulated sugar
- 3/8 cup white wine
- 3/8 cup marsala
- to taste pine nuts (toasted)
- 1 cup cup mascarpone
- 2/3 cup pistachio cream (For a more intense flavor, use 200 g)
- to taste chopped pistachios
- 8 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 2 cups cups whole milk (fresh)
- 4 1/4 oz dark chocolate 70% (for a more intense flavor increase to 150 g)
- to taste raspberries (fresh)
Tools
- Kitchen scale
- Stand mixer
- Mold
- Small bowl
- 3 Bowls
- Plastic wrap
- Cooling rack
- Knife
- Toothpick
- Electric whisk
- 4 Bowls
- Saucepan
- Hand whisk
- Spatula
Procedure for SWEET GASTRONOMIC PANETTONE
In a small bowl, mix the flour, yeast, and warm water to form a ball. Cover with plastic wrap and let it rise for 1 hour in the turned-off oven.
In the stand mixer’s bowl (fitted with a hook), put the two flours, sugar, and pre-ferment. Start the machine and add the eggs, milk, and honey. When the dough detaches from the sides, start adding the plastic butter (at around 55°F), 2–3 cubes at a time, waiting until fully absorbed before adding more. Finish by adding the salt. Knead until the bowl is clean and the dough is twisted around the hook (this will take at least 10 minutes).
Flip the dough onto a buttered work surface, knead it briefly to make a ball. Place it in a buttered bowl, cover with plastic wrap, and let it rise in the turned-off oven for 2 hours. Flip the dough, deflate it, and flatten it into a rectangle (16 in × 20 in). Fold it into thirds: fold one long side to the center and cover with the other side.
Roll the obtained strip from one short side to form a cylinder. Bring the ends down to form a ball. Transfer the dough to the panettone mold and let it rise in the turned-off oven until the dough touches the mold’s edge (about 30–40 minutes, depending on room temperature).
Preheat the oven in static mode to 350°F. Bake on the lowest shelf for about 40 minutes.
Remove from oven and let it cool completely on a rack.Prepare the 4 fillings as indicated below (Zabaione and Chocolate Cream need to be completely cooled).
Vanilla cream. Mix 1 cup of fresh cream with 1/3 cup of mascarpone, 2 tablespoons of powdered sugar, and the seeds from 1/2 vanilla pod. Beat with electric whisks until the cream is firm.
Zabaione. Whisk 4 egg yolks with 2/3 cup of sugar. Add 3/8 cup of white wine and 3/8 cup of Marsala. Cook over low heat in a double boiler, stirring for 7-10 minutes until the zabaione becomes frothy. Cool it in the fridge for 1 hour before using it to fill.
Pistachio. Blend pistachio cream (bought at the supermarket) with a cup of mascarpone.
Chocolate. Prepare a custard with 8 egg yolks, and at the end of cooking, while still hot, add 4–5 oz of broken dark chocolate. Let it cool.Unmold the panettone and cut it into 8 discs about 0.6 inches thick, starting from the base and moving up (keep the dome aside). Assembly: Place the first disk on the serving plate and fill in layers (change filling every two discs, the intermediate disc does not need filling).
1st Disk: Vanilla cream, pomegranate seeds, and sliced almonds.
3rd Disk: Pistachio cream and chopped pistachios.
5th Disk: Zabaione, toasted pine nuts.
7th Disk: Chocolate custard and fresh raspberries.Cover with the eighth disk (the dome). Wrap the filled panettone in plastic wrap and let it rest in the fridge for at least 2 hours (ideally 4 hours) to compact the flavors. Before slicing, insert 4 skewers from top to bottom to stabilize the layers. Cut into wedges, remove the skewers, and decorate the top with fresh cream, strawberries, and a mint leaf. Serve!
Ingredient Notes and Substitutions
Ingredients for the Dough
Flour: The use of Manitoba and All-purpose flour is crucial for strength and softness. Do not use only All-purpose flour, otherwise the dough will not support the butter or the mold’s height.
Butter: Must be plastic (at about 55°F), not melted or cold from the fridge. This ensures it emulsifies correctly with the dough, making it silky.
Honey: Helps keep the dough soft and extends its shelf life. Can be replaced with orange blossom honey.
Simple Substitutions for the Fillings
Mascarpone (in the creams): Can be replaced with spreadable cheese (like Philadelphia, 1.4 oz) for the Cream & Vanilla, or with extra-stiff whipped cream in the Zabaione.
Marsala (in the Zabaione): Can be replaced with Rum or Vin Santo (3.5 oz each) for a different aroma.
Raspberries/Pomegranate: Can be replaced with blueberries or wild strawberries (1.8 oz per layer).
Storage
The Filled Sweet Gastronomic Panettone has limited storage due to the fresh creams (Zabaione, Cream, Mascarpone).
After Filling: Always store in the fridge for a maximum of 2-3 days, wrapped in plastic wrap to avoid absorbing odors and drying out the dough.
Leavened Base: The cooked and unfilled panettone base can be stored, well sealed in food bags, for 4-5 days at room temperature. It can also be frozen and thawed as needed.
Service: Remove the panettone from the fridge 30 minutes before serving to allow the creams to soften slightly and the flavors to fully develop.
Gourmet Alternatives and Variants
1 – Coffee and Hazelnut Panettone: Replace the Chocolate Custard with a Coffee Cream and the Zabaione with a Hazelnut Custard (adding 1.8 oz of hazelnut paste to the base cream). Topping: Whole toasted hazelnuts and white chocolate shavings.
2 – Exotic Panettone (Coconut and Passion): Replace the Cream & Vanilla with a Coconut and Lime Cream (whipped cream and 1.8 oz of coconut milk). Replace the Pistachio Cream with a Passion Fruit Mousse (light mousse made with pulp and gelatin). Topping: Coconut flakes and fresh mango cubes.
3 – Tiramisu Filling (Dose for 2 layers): Prepare a classic Tiramisu cream with Mascarpone (8.8 oz) and eggs (2). Addition: Lightly brush the panettone disc with coffee and dust the cream with cocoa powder.
Perfect Use and Pairings
The Sweet Gastronomic Panettone is designed to be a Buffet Dessert or the star of a Festive Brunch.
Occasion: Ideal for Christmas, New Year, Easter, or grand-style birthdays.
Pairing:
Bubbles: Pairs wonderfully with a Dry Prosecco or a Moscato d’Asti, whose light effervescence and sweetness contrast and cleanse the palate from the richness of the creams.
Dessert Wine: If you’re looking for something more structured, a Passito di Pantelleria or a Vin Santo will particularly enhance the Zabaione note.
Origins and History of the Recipe
The Gastronomic Panettone originated as a savory variant, a brilliant idea from Italian tradition to serve a multi-layer appetizer during festivities. This sweet version is the most indulgent evolution, bridging artisanal baking and haute pâtisserie. It utilizes the unique softness of panettone dough (rich in butter and eggs) to create a “sponge cake” that’s both firm and airy. It is a modern tribute to the concept of conviviality and abundance typical of festivities, where the sweet is no longer just the final slice, but a shared multi-flavor experience.
FAQ (Questions and Answers)
1. Can I make the dough in advance?
Absolutely yes! You can prepare the dough (up to step 4, before shaping) and let it rise slowly in the refrigerator for 12–18 hours (cold rise). Alternatively, you can freeze the already baked and unmolded panettone. Thaw it at room temperature and fill it.
2. Can I whip the creams with less butter/mascarpone?
You can slightly reduce the fat, but not too much. Mascarpone and Butter are fundamental for the structure of this dessert: they help the creams to remain firm and not excessively moisten the dough during the fridge resting, ensuring the panettone maintains its shape.
3. Is a stand mixer necessary?
While a stand mixer is ideal for fully developing the gluten network of such a fat-rich dough, you can mix by hand. You will need to work the dough on the counter for a long time (at least 20-25 minutes) and incorporate the butter slowly, using the “bowl fold” technique, to ensure a stretchy, silky result.
