‘Tis the Season for… Mascarpone Cream for Panettone with the Million Dollar Chef, Walter Martino
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‘Tis the Season for… Mascarpone Cream for Panettone
The Panettone brings back so many happy memories for me! It was actually one of the first desserts I made as a kid, especially for Christmas.
Thick slices of soft, warm Italian Panettone slathered in salty butter are the kind of treats that Christmas is all about. It’s a typical Christmas cake back home in Italy and in Italian communities around the world. A panettone—which literally translates to “big loaf”—is a large, dome-shaped cake that has been leavened with yeast.
Here’s a classic and delicious recipe of Mascarpone Cream- to pour on your Panettone. Enjoy!
PAIRING: Dom Ruinart Brut Rose
8 tbsp of sugar
12 ounce of mascarpone cheese
2 tsp of Amaretto
How to Make It
Beat the egg whites until stiff. Add the sugar and the yolks. Stir in the mascarpone cheese and beat until creamy. Add the Amaretto.
Suggested Pairing: DOM RUINART BRUT ROSE
Refined and creamy, with a rich vein of smoky minerality layered with flavors of strawberry, dried marjoram, peach skin, and marzipan.
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