1 panettone pastry 500/750 g
300g soft amaretti
1 cup of coffee or barley
600 g of Philadelphia cheese (mousse)
60 g of sugar
2 fresh eggs
1 tablespoon of wine recommended
Recommended wine: Valdobbiadene Superiore di Cartizze DOCG
Cook coffee and keep it at room temperature. Make a crumble out of the amaretti and place them in a large bowl by combining the coffee, stir well and add the cheese mousse, the eggs (yolks and whites), sugar and wine. Place all in the mixer and work until you will have formed a very soft and smooth cream. Pour the cream into a large bowl of glass or crystal and let rest in the refrigerator (it doesn’t have to be too cold) Serve a slice of cake to each diner pouring in two / three spoonfuls of heavy cream.
and … MERRY CHRISTMAS!