Luca Ciano's Panettone with Christmas Mascarpone

Panettone with a twist! Jazz up the classic Luca Ciano Panettone with this recipe for Panettone with Christmas Mascarpone, utilising Smeg’s hand mixer

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Serves: 4

Cooking time: 15mins

INGREDIENTS 

1 Panettone Classico, ‘Chef Luca Ciano’

2 egg whites

4 egg yolks

120g caster sugar

400g mascarpone

80ml brandy or rum

METHOD:

1.  In a large bowl, whisk egg whites until stiff peaks form.

2. In another large bowl whisk egg yolks with sugar until creamy and pale. Add mascarpone to the egg yolk and sugar mixture and stir gently until combined, then add brandy or rum and stir to combine.

3. Gently and slowly fold the whisked egg whites into the mix, folding from top to bottom without losing too much of the volume, trying to maintain a nice fluffy texture.

4. Place in a large serving bowl or single glasses or bowls for individual servings. At Christmas, this is a must-serve with panettone or pandoro.