Traditional Motta panettone with mascarpone cream and nougat
Dessert
Ingredients to accompany 6 slices of traditional Motta Panettone.
1 traditional Motta Panettone
100 g mascarpone
50 g egg yolks
50 g semi-whipped fresh cream
40 g granulated sugar
20 g torrone
Procedure
Beat the egg yolks and sugar until smooth and pale yellow. Let it cool in the refrigerator for 30 minutes, then add the mascarpone and beat until thick. Gently fold in the semi-whipped cream and return to the refrigerator to chill for another 30 minutes. Finally, stir in the chopped nougat.
Spread the cream over the slices of traditional Motta Panettone and serve.