A rich, beautiful-to-behold dessert concludes the New Year's Eve dinner: a panettone (a light, fluffy Christmas cake) filled with a delicious filling made from creamy mascarpone cheese and flakes of chocolate.
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INGREDIENTS |
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Traditional panettone (with no filling) |
1 |
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Mascarpone |
200 |
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g |
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Sugar |
150 |
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g |
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Eggs |
3 |
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Rum |
1 |
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shot glass |
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Melted chocolate |
100 |
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g |
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PREPARATION |
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Shave all the chocolate into irregular flakes using a knife.
Separate the eggs; pour the yolks into a bowl and mix in the sugar with an electric beater until you obtain a frothy cream. Now add the mascarpone, stirring constantly. |
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Whip the egg whites into stiff peaks and then fold them into the egg and mascarpone mixture; then add the rum and flaked chocolate, continuing to stir gently. |
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| 3. |
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Cut the panettone horizontally into three pieces; cover the bottom piece with the filling and place the middle piece on top of it, making sure it is firmly in position; spread more of the mascarpone filling over the top of the middle layer and reassemble the panettone by adding the domed top piece. |
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CHEF'S NOTE |
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You can make your filled panettone even richer by dribbling hot chocolate that has been melted in a double-boiler over the top of the panettone. |
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Here we recommend a white wine with conspicuous almond notes, like a Vernaccia di Oristano, or a Moscato Noto Doc, which has a mild, velvety flavor. Or, if you prefer, in honor of the occasion, an Asti Spumante with a taste as elegant and intense as the evening being celebrated. |
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