ITALIAN PANETTONE FROSTING - HOW TO SERVE PANETTONE LIKE AN ITALIAN

Step 1

Place the egg yolks in a large heatproof bowl and mix with a hand mixer at high speed for about 4 minutes, then set aside.

Step 2

Place the sugar in a small saucepan and add the water: cook over low heat and bring to a boil without mixing. When sugar syrup starts simmering, let it boil for 6-7 minutes over low heat, or until a thermometer reaches 121° C-250° F. The syrup should be pretty transparent, not amber or too yellow in color.

Step 3

Add immediately, little by little, the hot (and slightly thick) sugar syrup into the yolk mix keep on mixing with your hand mixer. If you have a stand mixer, you can use it.

Step 4

Mix the yollk mix at medium-high speed for at least 5-6 minutes, until the yolk mix cooled down almost at room temperature and become very pale and thick.

Step 5

In a large bowl palce chilled Mascarpone, whipping cream and start mixing with a hand mixer at medium speed until smooth and no lumps (don't worry you can see many lumps at the beginning, keep on mixinand it will turn out very smooth and about 2 minutes!).

Step 6

Incorporate the cooled down egg yolk mix: mix with a hand mixer until completely comeibned and become a bit thick (but not too much, do not overbeat!).

Step 7

Add your liquor (optional) and gently fold with a spatula.

Step 8

Let in rest in refrigerator for at least 2 hours before serve it with your Panettone.