Toasted Panettone with Mascarpone, Brandy Cream and Mixed Berries
Serves
4
Preparation
20
minutesCooking Time
4
minutesA traditional Milanese Christmas cake takes on new life in this elegant, layered dessert
Ingredients
2 2 eggs, separated
2 Tbsp 2 superfine (castor) sugar
200 g 200 mascarpone
60 ml 60 brandy
3 slices 3 Chef Luca Ciano Panettone Classico panettone, diced
200 g 200 mixed berries (blueberries, raspberries and quartered strawberries)
20 g 20 dark chocolate (70% cocoa solids), finely grated pure icing sugar
Method
- Using an electric mixer, beat egg yolks and sugar until thick and creamy. Add mascarpone and brandy, mix until combined.
- In a separate bowl and with clean beaters, beat egg whites until stir peaks form. Gently fold into mascarpone mixture. Freeze for 30 minutes until firm.
- Meanwhile, dry fry panettone in a large frying pan over medium heat, tossing occasionally, for 4-5 minutes until lightly browned.
- Spoon a little mascarpone mixture into four serving glasses. Top with a layer of Chef Luca Ciano Panettone Classico panettone, then a layer of berries. Repeat layers twice more, finishing with berries. Top with grated chocolate and dust with icing sugar before serving.
Notes
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“Harris Farm was my very first retailer in 2015 when we launched with four pasta sauces. Today, ten years later, all stores carry my full range of sauces, salad dressings and fresh pasta. They have been a huge part of my growth.” – Chef Luca Ciano
