Cut the panettone into evenly sized rectangular blocks. Set aside any trimmings—they can be used to make a crumble for desserts or savoury dishes.
Grill the panettone on all sides until golden and crisp.
Meanwhile, blend the mortadella and ricotta in a food processor. Season with pepper and mix until smooth. If needed, add a few spoonfuls of fresh cream to reach a softer consistency. Transfer the mousse to a piping bag.
Arrange the grilled panettone on the plate and top each piece with a slice of mortadella. Pipe small dollops of mousse alongside.
Finish with a drizzle of balsamic vinegar, Parmigiano shavings, and a few fresh herbs.
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