Panettone Farcito - - Panettone Stuffed with Chocolate Cream and Strawberries

Partially fill the bottom half of a double boiler and set it to heat. Put the cream in the top half and shave the chocolate into it. Heat the cream and chocolate over the water, which should be boiling quite slowly, until the chocolate has melted.

Remove the top half of the double boiler from the heat and mix the chocolate and the cream well with a wooden spoon; let the mixture cool, stirring it occasionally. By the time it has cooled it should be creamy in texture.

Wash the fruit. Hull and halve the strawberries, and core and dice the apples. Combine the fruit in a bowl, sprinkle it with the calvados and the powedered sugar, cover the bowl with plastic wrap, and chill it in the refrigerator for a half hour.

Cut off the rounded tops of the panettoni and scoop out a small hollow in the body of each. Fill the pastry bag with the cream, twist the top to close it, and use about 3/4 oc the cream to fill the hollows in the panettoni, guiding the nozzle with your dominant hand and twisting the back of the bag with the other to force the cream out. Garnish the chocolate cream around the borders of the panettoni with the prettiest of the sliced strawberries, lay the covers of the panettoni over the cream, change the nozzle of the pastry bag to one that's much smaller, and decorate the panettoni with the remaining cream. Arrange the panettoni and the fruit cocktail on four pretty plates, dust them with a little powdered sugar, and serve.