Panettone is a classic dessert present on every Italian table throughout the Christmas holidays. A stuffed panettone is part of the Milanese tradition. Around the year one thousand, at Christmas, the head of the family would distribute a loaf of bread made with white flour, then considered exceptional, called “pan del ton” (bread of luxury) from which “panettone”.
½ lb. of Mascarpone
5 egg yolks
½ lb. sugar
Slightly beat the egg yolks. In a double boiler pan add the egg yolks, sugar and rum and let the mixture warm up. In another pan add the mascarpone and work it with a spatula until it softens. Once the mascarpone is softened, delicately mix it into the egg yolk mixture using a wooden spoon.
Cut the panettone into 3 layers and fill each layer with mascarpone cream, starting with the bottom layer. Before serving, add powder sugar.
What to drink with panettone?
While many commercial holiday baskets pair panettone with Spumante Brut, I disagree.
I recommend a Moscato d’Asti. This particular wine is very fragrant with spring blossom and ripe citrus scents to it. Moscato is intended to be consumed young (not older than 4 years) while it's fresh and vibrant. It needs to be served well chilled at 45 degrees.
Moscato d'Asti is very different from Asti Spumante another type of sparkling wine that is made in the Asti region of Italy.