I don’t cook Easter anymore. The best recipe for airy Panettone: you don’t even need to knead the dough

Divide the batter into the molds, filling them a third full.

Let the dough rise in the molds for another hour and a half under cling film. It should fit, leaving a space of two centimeters up to the edge of the mold.

Bake Panettone in the oven, preheated to 180 degrees, for 25-30 minutes.

To decorate the finished product, you can use icing – either melt marshmallows or mix egg whites with lemon juice.

The result is a tender and aromatic tart.