Begin by slicing your panettone into 1 cm thick pieces. Take a 9-inch springform pan and line the base with these panettone slices, ensuring they cover the bottom completely.

Drizzle 2 tablespoons of Tuaca liqueur evenly over the panettone in the springform pan and let it soak in while you prepare the filling.

In a stand mixer, whisk together the eggs and caster sugar until light and frothy—about 3-4 minutes. Gradually mix in the mascarpone cheese, double cream, and Marsala wine.

Set aside 250 ml of the creamy filling mixture in a separate bowl for the final topping of your cake.

Fold in the chopped marrons glacés, mini chocolate chips, and shelled pistachios into the remaining filling.

Spread half of the filling mixture evenly over the layer of panettone. Add another layer of panettone on top, and drizzle with 2 tablespoons of Tuaca liqueur.

Add the remaining filling over the second panettone layer, smoothing it out. Top with a final layer of panettone and drizzle the remaining Tuaca liqueur on top.

Cover the springform pan tightly with plastic wrap and refrigerate overnight to chill.

When ready to serve, unmould the cake from the springform pan and spread the reserved filling on top. Garnish with remaining chocolate chips, chopped pistachios, and pomegranate seeds.