7 oz slightly stale Panettone, crust removed
6 tbsp peach brandy
Eight halves of peaches preserved in syrup
1 and 1/4 cups Mascarpone cheese
10 tbsp confectioner’s sugar
Two egg yolks
10 tbsp chocolate curls
How to make Coppa al Mascarpone:
Cut the Panettone into small cubes.
Would you mind putting them in a bowl and sprinkling them with 4 tbsp peach brandy?
Cut the peaches into 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 four dessert cups and chill in the refrigerator for at least 30 minutes.
Decorate with the chocolate curls before serving.
Regional Recipe from Lombardy