Panettone with mascarpone cream




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Panettone with mascarpone cream
  • 17%
    349.3 kcal
  • 22%
    10.75 g
  • 18%
    15.99 g
  • 15%
    41.09 g
  • 0%
    0.289 g

    Preparation time

    0:20 min

    Cooking time





    serves 6 to 8


  • 1 Bauli Panettone
  • 250 g Auricchio mascarpone
  • 6 eggs
  • 6 tbsp. of sugar
  • salt
  • >> Our wine selections:
  • Castello del Poggio Asti spumante DOCG
  • OR: Castello del Poggio Moscato d’Asti DOCG


  1. Separate the yolks from the egg whites and beat the latter until stiff with an electric whisk and a pinch of salt.
  2. Pour the sugar into a big bowl, add the yolks and beat with a manual whisk, with a circular movement, until frothy and light in colour.
  3. Add the mascarpone and mix with the yolks and sugar, still using the whisk.
  4. Finally, slowly add the beaten egg whites and keep in the fridge until serving.
  5. Slice the Panettone and serve with the cream.

Chef's tip

For a perfect result, keep the egg whites out of the fridge for at least 1 hour so that when you beat them they are already at room temperature.

Serving suggestion

Serve with a cup of tea or a coffee. Ideal at the end of a not too heavy meal or as a tea time snack.

Wine selection

Spumante, Moscato or sweet Prosecco.

Family tip

If you don't like raisins or candied fruit, you can serve the mascarpone cream with a slice of Pandoro instead of the Panettone.

Dish history

Panettone served with mascarpone cream is one of the most classic and successful combos. Simple and quick to prepare, the version we propose here is very light and delicate. Ideal in every situation, from special occasions to everyday meals.