7 oz slightly stale Panettone, crust removed
6 tbsp peach brandy
8 halves of peaches preserved in syrup
1 and 1/4 cups Mascarpone cheese
10 tbsp confectioner’s sugar
2 egg yolks
10 tbsp chocolate curls
How to make Coppa al Mascarpone:
Cut the Panettone in small cubes.
Put them in a bowl and sprinkle with 4 tbsp peach brandy.
Cut the peaches in 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 4 dessert cups and chill in the refrigerator for at least 30 minutes.
Decorate with the chocolate curls before serving.