Cream

To make the cream, just work the spreadable cheese vigorously with the mascarpone, adding the grated lemon zest, plenty of salt and pepper and the garlic powder. Keep aside.

Season

Season the carpaccio and the tartare with salt and the lemon juice, cover and set aside. Toast the dried fruit in the oven, a few minutes at 160°C will be enough. Let it cool.

Stuff

Stuff the layers of panettone with the spreadable cream and alternate fillings with rocket or radicchio, with meat fillings such as tartare, battita or carpaccio. Add the toasted and coarsely chopped dried fruit to taste. Wrap everything in food film and keep in the refrigerator for a few hours.