• This decadent creation consists of 10 slices of panettone stacked to reach a towering height of 13 inch/33cm. Let's prepare the punch first. In a saucepan, combine water and sugar, then bring to boil. Allow it to cook for about 3 minutes. Next, remove the saucepan from the heat and stir in the orange blossom water. Use syrup lukewarm or at room temperature. Cut the panettone into ¼-inch/6mm slices.
  
• Next, give quick dive to each panettone slice into the punch (avoid complete immersion). Arrange panettone slices onto the cooling rack; set aside.
  
• Whip vanilla mousse ganache montée to medium-soft peaks.
  

Montage

• To begin, make sure you have a pastry bag fitted with an open plain tip ready to go. Start by piping a dot of filling in the center of the cake board. This will act as the anchor for your layers of panettone and mousse. Next, place the first slice of panettone on top of the dot of filling. This will serve as the base of your dessert.
  
• Then, pipe out the first layer of vanilla mousse onto the panettone slice. Using an offset spatula, spread and scrape out any excess mousse, ensuring that it covers the panettone evenly without overloading it.
  
• Continue layering the panettone slices and vanilla mousse...
  
• ...until you reach the desired height.
  
• Use the dough scraper to smooth out the sides of the cake. Add more mousse if needed. Now, you have created a naked cake!
  
• If you have leftover vanilla mousse, decorate cake using the narrow star piping tip from bottom to top.
  

Topping

• One great way to elevate your dessert is by topping it with your favorite seasonal fruits. For my latest cake creation, I decided to go with a combination of dragon fruit balls and fresh passion fruit nectar mixed in a tablespoon of warmed up neutral glaze. Enjoy!
  

Storage

• Cake di panettone can be refrigerated for up to 3 days.