Coppa al Mascarpone

Coppa al Mascarpone

7 oz. slightly stale Panettone, crust removed
6 tbsp. peach brandy
8 halves of peaches preserved in syrup
1 1/4 cups Mascarpone
10 tbsp. confectioner's sugar
2 egg yolks
10 tbsp. chocolate curls

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.

Serves 4