Coppa al Mascarpone

Discussion in 'Food and nutrition' started by [email protected], Dec 30, 2005.

  1. Coppa al Mascarpone

    7 oz. slightly stale Panettone, crust removed
    6 Tbsp. peach brandy
    8 halves of peaches preserved in syrup
    1 1/4 cups Mascarpone
    10 Tbsp. confectioner's sugar
    2 egg yolks
    10 Tbsp. chocolate curls

    Cut the Panettone in small cubes. Put them in a bowl and sprinkle with 4 Tbsp. peach
    brandy. Cut the peaches in small cubes and add them to the Panettone. Work the
    Mascarpone with a spatula until it is creamy. Mix in the sugar, egg yolks and 2
    Tbsp. peach brandy. Delicately combine the mixture with the Panettone and peaches.
    Divide the preparation among 4 dessert cups and chill in the refrigerator for at
    least 30 minutes. Decorate with the chocolate curls before serving. Serves 4.

    That's it!

    "Adriana's Italian Gourmet Cookies"
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    from Italy be sure to visit


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