Few things are more Milanese than Panettone, the typical Christmas cake with the shape of a cupola whose birthplace is in Milan.From November 30th to December 2nd, 40 different producers of Panettone will offer their creations to the visitors of Re Panettone (King Panettone), the one and only fair dedicated to the king of all Italian Christmas cakes.
During the fair, it will be possible to discover the legendary origin of Panettone, to taste and buy the best wines and liquors that better pair with Panettone, and a new theory about its funny "mushroom" shape will be explained.
All Panettone on sale during the fair cost 20 euros per chilograms, the same price of last year edition of the fair.
But your Christmas dinner will not be complete if Panettone is not served with crema di mascarpone, a cream made of mascarpone and eggs. Here is the recipe.
Ingredients: mascarpone 250 gr, sugar 100, 4 eggs, Marsala liquor 2 tablespoons.
Separate the whites from the yolks, then mix the egg yolks with sugar until you obtain a pale, foamy cream. Add Marsala and mascarpone, and mix carefully until all ingredients are perfectly amalgamated.
In another bowl, whip the whites until they start to foam, then add them to the cream blending gently with a spoon, making movements from the bottom to the top.
Serve the cream by spreading it generously on Panettone slices.
Enjoy!