Toasted Panettone with Orange Mascarpone Cream
To make the best chocolate shavings, bring the chocolate to room temperature. Use a sturdy, swivel-headed peeler to create the curls, pressing hard.
Directions
The mascarpone cream can be refrigerated for up to 4 hours.
- In a small bowl, whisk the mascarpone until smooth. Add the orange zest and juice along with the liqueur and confectioners' sugar and whisk until smooth.
- Preheat the oven to 350°. Arrange the panettone slices on a cookie sheet and bake for about 10 minutes, until golden and heated through, turning once. Transfer the slices to dessert plates and spoon the mascarpone cream on top. Sprinkle with the chocolate shavings and serve.
Wine Recommendation: Asti has a wonderful orange-flower aroma that complements the cream. Try the 1998 Cascinetta Moscato d'Asti or the 1998 Fontanafredda Asti Spumante.
Michele Scicolone, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
Photo image © Evan Sklar
THE PERFECT ACCOMPANIMENT TO THIS RECIPE
Signature Blend