Malaga cream panettone

Listen my friend: this is not the recipe to make panettone at home, but the one to personalize and that one that you usally receive during Christmastime.

If you don’t know it I’d love for you to taste this traditional Italian Christmas sweet, so fluffy and rich in flavor.

As usual I like to add something personal, this time I suggest you the so called Malaga cream recipe to fill it: delicious!!

SERVES 10-12 PEOPLE

READY IN 35’

INGREDIENTS

4 egg yolks

5 oz sugar

3 oz all-purpose flour

1/2 US quart milk

1 pinch of salt

5 oz Mascarpone cheese

1 small glass of rum

9 oz Mascarpone cheese

4 ½ oz whip cream

4 oz icing sugar

1 teaspoon vanilla extract

3 tablespoons sugar

STEP 1: MAKE THE MALAGA CREAM

Whisk the egg yolks and sugar with the help of an electric whisk until frothy (it takes just 2 minutes).

Add the sifted flour a little at a time, continuing to blend.

Finally, add the milk and the salt and mix.

Place the mixture into a non-stick pan, light the fire and let thicken gently mixing with a whisk.

When thick, set it aside to cool, covering with clingfilm.

Once cool, add the mascarpone and the rum and mix with the electric whisk (I didn’t add raisins because the panettone already has it).

STEP 2: FILL THE PANETTONE

Cut the panettone horizontally to get 6 more or less equal discs.

Spread each layer with malaga cream and cover with a panettone disk. Continue with the remaining ingredients.

STEP 3: MAKE THE MASCARPONE CREAM

Put the mascarpone in a bowl with the whipping cream, the icing sugar and the vanilla extract. Use the electric whisk to whisk the cream (3-4 minutes). Keep cool.