Mini Stuffed Panettone, the recipe to make at home

Discover how to make the classic Christmas dessert special and delicious.

3 Extra Fresh Ground Raised AIA Eggs

500 g of mascarpone

150 g of sugar

8 mini panettones

1 orange (juice and zest)

Description

The mini stuffed panettone is a simple recipe to prepare an elegant and single-serving dessert at home, instead of serving the classic slice on a plate.

Although there is a huge variety of Christmas desserts stuffed with the most delicious creams and ingredients on the market, in the end, it is the great classics that are most appreciated by everyone.

To not overload the palate too much, the mini panettones can be stuffed with a delicate orange cream (a recipe that you can then use for tarts, croissants or other desserts or simply serve with a spoon). On one hand, it is aromatic enough to enhance the scent of the panettone, on the other hand, it is fresh, so as not to overload the taste buds, already subjected to a tour de force given by the abundance of particularly tasty dishes, typical of the Christmas holidays.

6 Extra Fresh Eggs Raised on Land

Procedure

To prepare the cream, use eggs at room temperature, so remember to take them out of the fridge at least 30 minutes before you start cooking. Whip them with the sugar until you get a light and frothy cream. At this point, incorporate the mascarpone, the grated orange zest and half of the orange juice.

To stuff the mini panettones, you can proceed in two ways: cut the panettone into 3 horizontal slices and moisten them with a little orange juice; spread the cream on the first, cover with the second and fill with more cream; place the last slice of panettone on top and wrap it tightly in aluminum, letting it rest for at least an hour in the refrigerator before serving it.

Alternatively, you can turn the mini panettones upside down and, keeping about half a centimeter of edge, cut out a cylinder, without piercing the upper cap. Empty the panettone and cut the obtained crumb into horizontal slices. Fill the cavity with the cream and close it with one of the cylindrical slices obtained from the emptying of the panettone. Wrap the mini panettone in aluminum and let it rest for an hour before serving it.

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