Limoncello panettone cake

The day before assembling, preheat the oven to 110°C, gas mark 1, and line a baking tray with parchment. To make the decoration, very thinly slice 1 lemon and 1 clementine into 0.25-0.5cm slices. Arrange on the lined tray and bake for 2 hours, turning halfway, until they look very dry. Turn off the heat and let them dry out fully in the oven overnight. (The slices can be stored in an airtight container for up to 5 days.) Remove the panettone from its casing and leave it at room temperature overnight (this helps it to dry out slightly, which makes it easier to work with and gives a sturdier structure to the cake).

Preheat the oven to 170°C, gas mark 3. Use a serrated knife to slice the panettone horizontally into 4 even layers. Put the panettone layers on 1 large or 2 small baking trays and bake for 10-12 minutes, or until slightly golden (this will help the layers hold up once filled). Allow the layers to cool completely on a cooling rack (about 30 minutes).

Meanwhile, in a large mixing bowl, use a balloon whisk to whip the cream to nearly soft peaks, then gently beat in the ricotta, a pinch of salt, 150g icing sugar and the vanilla, until smooth, creamy and holding its shape. Transfer 100g of this mixture to a piping bag fitted with a 2cm star nozzle and set aside. Zest the remaining 2 lemons and 2 clementines.

To assemble, put the base of the cooled panettone on a serving plate. Set aside a pinch each of both zests. Spread 1⁄3 of the ricotta mixture evenly over the panettone and scatter with 1⁄3 of the remaining zests and the pistachios. Repeat twice to make 2 more layers. Put the final panettone layer on top and gently press down.

Use the ricotta mixture in the piping bag to pipe decorative patterns on top of the panettone. Finish by decorating with the dried lemon and clementine slices, reserved zest and pistachios. To serve, dust with 2 tbsp icing sugar and some gold spray, if using.