Panettone with Crema al Mascarpone

Featured in Country Style Christmas Issue 2017

Serves 4

4 egg yolks
½ cup caster sugar
450g mascarpone
2 eggwhites
4 slices panettone, lightly toasted
cocoa powder, to garnish

Using an electric mixer, beat egg yolks and sugar for 5 minutes or until light and creamy. Add mascarpone and beat for 2 minutes or until light and fluffy. Transfer to a clean bowl. Wash electric beater and bowl.

Using an electric mixer fitted with a clean whisk attachment, whisk eggwhite in a clean, dry bowl until soft peaks form. Fold eggwhite into mascarpone mixture, a little at a time, until combined. Cover and refrigerate for 2 hours or until chilled.

Spoon crema al mascarpone among serving plates. Top with panettone slices and dust with cocoa to serve.