Time: 40 minuti più riposo
Difficulty: Facile

It happens after the holidays to want to dispose of Christmas cakes for the whole of January!
I propose a version of panettone to be offered as a Sunday dessert.
The versatility and the delicacy of ricotta, queen in this cream also ideal for stuffing sponge cake or bisquit, simple and delicious thanks to the addition of dried fruit.

Features:
Panettone is the king of Christmas pastry that together with pandoro, you compete for the tastes of sweet tooth.
Today it is no longer limited to the classic proposal, but on the market we find endless variations and versions. Born without glazing and the fundamental difference between industrial and artisanal panettone is the disciplinary, that of Panettone Milano includes a series of specific ingredients.
historical notes: What you can start to define a recipe for panettone dates back to 1549. Cristoforo di Messisbugo, a cook from Ferrara, lists the ingredients of a sweet from the Milanese areas -flour, butter, sugar, eggs, milk and rose water- adding that it must rise well and have a round shape.
The first official definition of panettone is from 1606: the "panaton", in the Milanese-Italian dictionary, is a large bread prepared at Christmas. 

Ingredients for 8 /10 people
1 classic 500g gluten-free panettone
400 g sheep ricotta cheese
200 ml fresh cream 0
100 g gluten-free powdered sugar
8 drops vanilla aroma (or a tablespoon of orange liqueur)
Wet
100 ml Water
40 g Sugar
125 ml Liqueur with orange
For the decorum
q. b Whole pistachios
q.b. Whole almonds
q.b. whole hazelnuts

Proceeding 
Start with the ricotta cream to be placed in a colander resting on a bowl, let it drain for 1 hour.
Whip the fresh cream until stiff and set aside.
After the indicated time, remove the whey collected in the bowl and sieve the ricotta cheese pressing it with the back of a spoon to make it softer and eliminate any lumps.
Add the sugar and vanilla extract (or liqueur), mix to mix well the ingredients and with a spatula add the whipped cream previously, then let it rest in the fridge.
Meanwhile, prepare the wet putting water and sugar in a saucepan until it boils, turn off the heat and then add the liqueur, let cool.
Clean the dried fruit, roughly chop it all in a bowl ready for breading the slices that we will make.
Cut the panettone into slices about 2 cm thick in the direction you prefer, wet well the first slice of the base with the prepared mixture, then fill with cream leaving the edges free.
Overlap the second slice, wet, fill and lay over the third slice.
Continue like this until exhaustion, making up single portions of 3 slices each.
Cover the edge of the slices with another ricotta cream and lay it on the dried fruit previously prepared, place the slices on a serving plate and sprinkle with icing sugar.