Crema al Mascarpone
Mascarpone Custard

At Christmas time, it is fundamental to eat Panettone with Mascarpone custard. This recipe is for 500g Panettone. It is basically the same recipe as the custard for tiramisù (see ), but with different ratios.

Ingredients for 6 hungry people  

• 250g mascarpone cheese
• 3 fresh eggs
• 75g sugar
• 10ml marsala wine (optional)
• mixer

Procedure

1. Separate the egg whites from the yolks, then beat 1 of the 3 the whites until stiff (see tip below) and set them aside, the other whites can go in the fridge for another recipe;
2. Mix the yolks add the sugar, until the colour turns brighter and the texture like a foamy cream;
3. Optionally add the Marsala into the mix;
4. Add the mascarpone to the cream, then the stiff eggwhites mixing genlty from top to bottom;
5. Serve fresh on top of Panettone.

Be careful: it is important that egg whites are really stiff and yolks creamy, thus requiring a mixer. This is especially important if you add Marsala that may make the cream more liquid. You have to mix them even up to 8 minutes, to make the cream as dense and fluffy as possible.