• ¼ pound candied fruit, cut into 1/8" dice
• ¼ pound dried fruit, cut into 1/8" dice
• ¼ pound canned peaches in heavy syrup, drained and cut into 1/8" dice
• ⅓ cup plus 1 tablespoon orange liqueur
• 1 panettone (about 2¼ pounds)
• 10 ounces blanched almonds
• 2 tablespoons granulated sugar
• 1¼ pounds confectioner's sugar
• 1 teaspoon vanilla extract
• 2 egg whites
• 1 teaspoon orange blossom water
• 1¼ cups heavy cream, whipped
• ¼ cup unsweetened cocoa powder
• 1 pound sugar-dipped and marzipan fruit

Macerate the candied fruit, dried fruit, and peaches with the liqueur for 1 hour.

Cut away the crumb and top of the panettone in a single piece using a sharp knife, stopping 1" shy of the walls and bottom. Pull out the cone of crumb and cut horizontally into 2 disks. Set aside.

Grind the almonds in a food processor with the granulated sugar until powdery; it will take about 5 minutes. Transfer to the bowl of an electric mixer and add the confectioner's sugar, vanilla, egg whites, and orange blossom water. Beat with the whisk attachment until smooth, pale, and marzipan-like in consistency. This is the marzipan; set aside.

Drain the fruit, reserving the liqueur it was macerated with. In a large bowl, fold the macerated fruit into the whipped cream, being careful not to deflate the whipped cream; a rubber spatula is ideal for this.

Brush the inside of the panettone shell, as well as the 2 panettone disks, with the reserved liqueur using a pastry brush. Spoon in half of the fruit-whipped cream mixture, cover with the bottom panettone disk, top with more fruit-whipped cream mixture, and cover with the top panettone disk. The panettone should now look whole. Top it with a plate and press gently on it to compact it.

Roll out the marzipan into a 1/12"-thick rectangle on an unfloured counter using a rolling pin. Roll a lattice roller over the marzipan in a criss-cross fashion, scoring it lightly but making sure you don't cut right through. Place the stuffed panettone in the center of the marzipan rectangle and pull up the sides to enclose it. Cut away excess marzipan and shape it into a bow. Place over the panettone, hiding the top seam, and tie with a festive ribbon such as the one pictured at right. Place on a platter and refrigerate until needed (up to 12 hours). When you are ready to serve, dust with the cocoa, garnish with the sugar-dipped and marzipan fruit, and serve