1 900 gm panettone600 gm fresh ricotta50 gm bitter dark chocolate, coarsely chopped50 gm glacé orange, finely chopped50 gm blanched almonds, roasted and coarsely chopped1 tbsp icing sugar, plus extra for dusting2 tbsp Grand Marnier4 peaches, halved, stoned and cut into thin wedges
Using a serrated knife, cut top off panettone to make a neat cylinder shape, then trim crust from cylinder and cut widthways into four 1cm-thick slices. Reserve trimmed panettone for another use.
Push ricotta through a fine sieve into a bowl, then add chocolate, glacé orange, almonds, icing sugar and half the liqueur and combine well. Spread 1/3 cup ricotta mixture over bottom slice of panettone, press another slice over the top, then repeat spreading and layering, finishing with a layer of ricotta. Combine peaches with remaining liqueur, then top panettone with one-third of the peaches. Serve cake cut into wedges, with remaining sliced peaches passed separately. Cake is best served on day of making.