Panettone

For the last couple of years I've been making the Panettone recipe from Dan Dee that is on the Breadtopia site  and never had an issue but this year disaster hit. After removal from the oven and inverted, the panettone started to fall apart and drop from the old. I'm looking for what may have been the issue to cause this. Levito madre was in excellent shape, tripling in four hours at 28c, dough looked great at each stage, excellent window pane, proved well and had great oven spring. Internal cook temp showed as 95c, most research I’ve read mentions range between 90-93c. Crumb sure looked and tasted cooked so I’m looking for a possible reason as to why this happened. I am totally thrilled with the flavour blend of crystallised blood oranges and Davidsons plums, dried orange and chocolate. Pics show where I've put bits back together s you get an idea of oven spring and condition. SO, so good flavours. Any pointers gladly received. Cheers.