Hello friends, today I present to you this fabulous stuffed panettone with mascarpone and cream mousse and Nutella mousse all decorated in a Christmas theme. It’s very simple to make, you cut the panettone into layers like a sponge cake and fill it. You choose the decoration, today I chose to cover it with Togo cookies and red berries. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients for the stuffed panettone
- 1 panettone
- 7 oz raspberries
- red currants
- 9 oz mascarpone
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 9 oz mascarpone
- 3 tbsp Nutella®
Tools
- 2 Bowls
- Electric beaters
- 1 Knife
- 1 Cookie cutter
Steps for the stuffed panettone
To make this delicious stuffed panettone, first prepare the fillings. In a large bowl, add the well-chilled mascarpone from the fridge, the well-chilled fresh cream along with the powdered sugar, and whip for a few minutes with the help of electric beaters until you get a fluffy and thick mixture.
In another bowl, whip the other mascarpone with Nutella until it becomes a smooth and fluffy cream.
Cut the panettone into three disks, leaving the rest aside because it will be used to make stars with a cookie cutter. Fill one layer with white cream (leave a few spoonfuls for the final glazing) and one layer with Nutella mousse. Make a total of 2 layers. Coat the entire panettone with the white cream set aside. Place in the fridge for 30 minutes.
Take the panettone back and decorate the surface with raspberries arranged in a radial pattern and decorate the edges by covering with Togo. Finally, make stars with the other leftover panettone and place them in the center of the cake with some tufts of cream and sprigs of red currants.
And here it is ready to be served, the stuffed panettone.
I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, ADVICE AND NOTES
The stuffed panettone can also be filled with simple pastry cream. It can also be made in advance and kept in the fridge. If any is left over, it can be stored in the fridge for a couple of days. If desired, you can moisten the panettone with an alcoholic syrup.
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