Desserts: Panettone Farcito (Serves 12)

3 cups ricotta
1/2 cup confectioners' sugar
1 t vanilla
3 T unsweetened cocoa powder
1/3 cup chopped semisweet chocolate
2 T grated orange peel
1 2 pound panettone
Orange liqueur, to taste

With whisk, beat ricotta, sugar & vanilla till smooth and creamy. Remove 1/2 to 2nd bowl.  Add cocoa to 1st bowl and whisk till blended.  Stir chocolate & orange peel into 2nd bowl.  Remove paper collar from panettone, turn on side.  Cut off 3/4" layer from bottom.  Cut off domed top.  With long knife, cut out center of cake leaving 1" shell.  Cut center portion into 4 layers, setting aside one layer for other use.  Place bottom on serving platter, place shell on bottom forming open drum.
Sprinkle insides with orange liqueur.  Spread bottom with 1/2 cocoa mixture.  Insert layer, sprinkle with liqueur.  Spread 1/2 orange mixture.  Continue layering.  Place dome on top.  Chill at least 3 hours.  Sift confect sugar on top and serve.