The panettone Stuffedit is a greedy idea to serve this dessert in a different way from the usual way. During the Christmas period there is always a great exchange of typical sweets, so why not try to prepare achocolate panettone stuffing it with a very tasty one cassata flavored cream? The recipe for thisstuffed panettoneit's super easy, the only thing you'll need is some time to keep it in the fridge before serving. How are you girls? I am back from a wonderful weekend spent with my family. We came back last night and this morning it was very hard to get back into the frenetic flow of our routine, among other things today in Naples the weather is very bad and the only sensible idea that came to my mind as a program of the day was to stay in bed, you know how beautiful!
How to make the stuffed panettone
Gently work the ricotta, sugar and vanilla essence until you have a frothy cream.
Add the candied fruit and the chocolate chips and mix.
Cover with cling film and let it rest in the refrigerator for 2 hours.
Cut the panettone cap carefully and keep it aside.
Then empty it internally leaving a very thick edge.
In a saucepan, melt the chocolate and butter.
Now stuff the panettone with the ricotta cream and cover with the previously cut cap.
Use the chocolate to glaze the entire surface of the panettone.
Refrigerate to harden for at least 2 hours.
Serve your panettone decorating it with candied orange peel.