How to fill a panettone: a step-by-step guide

For an 850 g panettone cut into 3 or 4 layers you need about 200 g of cream, one jar: 50-60 g per layer. If you like a generous filling, get two and use the second to serve each slice with an extra spoonful of cream.

A spread that stays soft at room temperature, so it goes on without tearing the crumb. For pistachio we recommend the 25% pistachio cream or, for a bolder taste, the 45% one; for chocolate the hazelnut and cocoa cream; for orange the orange cream.

Yes, with a spread: fill it the evening before, wrap it in cling film and keep it at room temperature, away from heat. With whipped cream or mascarpone it must go in the fridge and be eaten within 24 hours.

Use a long serrated knife and cut with a sawing motion, without pressing, with the panettone at room temperature. Leave the paper on the sides until you have put it back together: it holds the layers in place.

Whip 200 ml of fresh cream with 250 g of mascarpone, then fold in 150 g of pistachio or hazelnut and cocoa cream. Fill the panettone in layers or with a piping bag and keep it in the fridge until half an hour before serving.

Fill a piping bag fitted with a long plain nozzle, push it into the panettone from the bottom in 4 or 5 spots and squeeze until you feel resistance. If the cream is too thick, warm it for a few seconds in a bain-marie and stir.

No: our artisan panettoni arrive unfilled and the cream is not included. Add the jar you like to your order and fill it yourself, as explained in this guide.

With a spread it keeps for 2-3 days at room temperature, well wrapped in cling film or in its box. With fillings based on whipped cream or mascarpone it goes in the fridge and should be eaten within 24 hours.