Procedure:

Carefully slice off the bottom 3/4 inch (1.5 cm) of the panettone and the rounded top, without breaking either, and set both aside. Take the middle cylinder and hollow it out by making a circular cut with a thin-bladed knife; you will obtain a solid cylinder of panettone and a hollow cylinder of crust. Replace the crust on the base, lining them up carefully, and then slice the solid cylinder horizontally into 4 equal layers.

Beat the mascarpone with the sugar, grated orange peel, and liqueur until the mixture is creamy. Put a layer of the cream across the bottom of the cake, sprinkle it with chocolate chips, and follow it with a layer of cake; sprinkle the cake layer with coffee, spread cream and chocolate chips over it, and repeat the process, ending with a layer of cream.

Replace the top of the panettone, wrap the cake in plastic wrap, and chill it for at least 4 hours in the fridge. Come serving time, decorate the cake by shredding white chocolate over it, garnish it with slices of orange and the maraschino cherries, and serve.

Your Italian Panettone filled with mascarpone cream is ready!