Fruit Panettone with Whipped Cream and Marshmallow

1 Cut the top off the panettone. Reserve

With the help of a knife, remove the filling, leaving a rim of about 3cm

Eggs roll the filling, mix with whipped cream, candied cherries, and crystallized fruits

Fill the panettone and close with the reserved top

Refrigerate for 24 hours

2 In a saucepan, combine sugar and water, heat over low heat, and let boil until a thread forms

Beat egg white until fluffy, add hot sugar syrup and continue beating without stopping until marshmallow forms

Await cooling, cover the panettone and decorate with candied cherries.