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"
    If you would like more of our Italian and Sicilian recipes straight
    from Italy be sure to visit CookiesFromItaly.com

    Ciao-Ciao!
    Adriana

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