Description
Panettone was first made in Milan but now is eaten all over Italy to celebrate Christmas and the New Year. Serve it with a flavored mascarpone.
Ingredients
Scale
- 225 g (½ pound) fresh mascarpone cheese
- 55 g (2/3 cup) powdered sugar
- 3–4 tablespoons Mandarinetto or other liqueur
Instructions
- Place the mascarpone and sugar in a medium mixing bowl
- Use an electric mixer to beat for 1 minute or until sugar dissolves. Stir in the liqueur. Depending on the type of mascarpone cheese, you might have to add 2-3 tablespoon of cream to make the mascarpone cream smoother. You can serve the mascarpone either on top of the Panettone slice or aside, decorating with some mandarin or orange zest.
Notes
Panettone should be served warm. In Italy it is customary to set it on the radiator for half an hour or so before serving. Panettone is a simple cake but the preparation is laborious because the raising time occurs in different stages and the temperature of the room is very critical. It is very common and easier to buy the Panottone rather than make it at home, unless you are a pastry chef! There are so many good brands available on the market and each bakery produces its own panettone, called “Panettone Artigianale”, Artisan Panettone.
- Category: Dessert
- Cuisine: Italian