Stuffed Panettone with Mascarpone and Chocolate Cream
Stuffed Cake
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Cook Time
2 h 30 min
Servings
110
Difficulty
Easy
Prep Time
30 Min
Description
This stuffed panettone is a real treat for the holidays! I always prepare it at Christmas and it disappears in the blink of an eye. The mascarpone cream, enriched with dark chocolate chips and pieces of panettone, is incredibly delicious and makes the panettone even softer and more inviting. The preparation is quick and easy, perfect even for those with little cooking experience. Let it rest in the refrigerator for at least two hours, so the flavors will blend perfectly. A perfect dessert to end Christmas lunch in style!
Ingredients (8 ingredients)
-
1 piece Panettone
-
500 g Mascarpone
-
200 ml Fresh cream for whipping
-
150 g Powdered sugar
-
150 g Dark chocolate chips
-
100 g Melted dark chocolate
-
Candied cherries
-
Granulated sugar
Preparation (7 steps)
Preparation of the panettone
Place the panettone on its side and with a serrated knife with a long blade cut the bottom and set it aside. Turn the panettone upside down and hollow out the inside with a knife and a spoon, leaving about 2 cm at the edges. Cut the internal pieces of panettone into cubes and set aside.
Preparation of the mascarpone cream
In the Mixtopf, insert 500g of mascarpone, 150g of powdered sugar and 200ml of liquid fresh cream. Whip everything with the butterfly whisk inserted for 3 Min./Stufe 3.5 until you get a compact and homogeneous cream.
Addition of chocolate and panettone
Add 150g of dark chocolate chips to the cream together with the panettone trimmings previously set aside and mix gently with the Spatula for 20 Sek./Linkslauf/Stufe 2 until all the ingredients are mixed.
Stuffing the panettone
Stuff the panettone with the cream obtained and close it with the disc set aside.
Melt the chocolate
In the Mixtopf, insert 100g of dark chocolate in pieces and 20g of butter. Melt for 3 Min./50°C/Stufe 2.
Decoration of the panettone
Put the panettone on the serving dish and decorate it with melted chocolate, candied cherries and granulated sugar.
Resting in the refrigerator
Let the panettone rest in the fridge for at least two hours or up to 10 minutes before serving.
Finished cooking? Great! 🎉
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Created by
Giulia Conti
2
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Milk
- Eggs
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