In one fell swoop two pastry giants come together to make you experience the most special Christmas ever. We are talking about panettone and tiramisu. So what panettonamisù it is!
At christmas you can
do what you can never do
add the mascarpone cream with the panettone
It's Christmas and more can be done at Christmas
for you the panettonamisù
Well yes, it is not long before Christmas and the reasons to try this nice dessert are many: try yourself and those who did not see the end of the Christmas tunnel that even this year you will not waste even a crumb of quintals of panettone you will receive; to convince those who say that the panettone doesn't really go down that the reason is that he has never tasted panettonamisù; and then of fundamental importance to reawaken the diners tried by the early lunch break, with the great charge of the panettonamisù. The timeless strength of mascarpone cream and the invigorating power of coffee combined with the festive spirit of panettone, for a top Christmas, in every sense. Let's see how to prepare it together.
Panettonamisù recipe
Ingredients
500 g mascarpone, 100 g of sugar, 5 eggs, 1 panettone (750 g), coffee, cocoa.
Method
separate egg yolks and egg whites, being careful to leave the egg whites spotless. beat the yolks with 50 g of sugar until they are white and frothy. Add the mascarpone a little at a time continuing to mix with the electric whisk. When you have incorporated all the mascarpone and obtained a smooth and homogeneous mixture passed to the egg whites. Wash well the whips without leaving residues, then whisk the egg whites with the remaining 50 g of sugar until stiff. Incorporate as the egg whites are added to the mascarpone cream and eggs with the help of a spatula. Prepare the coffee (about 300 g) and pour it into a flat and large bowl, do not sweeten the coffee, cream and panettone are already quite sweet. Once the cream is ready, move on to panettone cut, like a sponge cake, use a serrated knife and cut a finger high in layers. place on the base part and on the shell, which are soaked less easily and, if desired, can be useful for the final decoration. Bring of a large pan, if it is better round so it will be the same shape as the panettone and you will not have to make bizarre collages to fill the holes. Therefore cover the bottom of the pan with a first layer of cream, wet both sides of the panettone disc with the coffee, dipping it easily (if you want a cleaner result you can brush the surfaces), place it over the cream layer e cover it with the same and even more generous cream. continue thus creating three, four layers at the most e sprinkle the last level with bitter cocoa. Cut in cubes, part of the base or of the cap and let them toast in a pan enough to make them crispy and more colorful, let them cool and then place them on the surface of the panettonamisù. tuck in the refrigerator for a couple of hours, if you can resist the temptation even for a whole night, so the panettone can soften and join perfectly with cream and coffee in a sweet embrace.
Merry Christmas to all and good panettonamisù!
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