Easter is only a few days away and if you are looking for an easy-to-prepare Easter dessert recipe that will wow your holiday dinner guests...this one is it!
The below recipe incorporates “the ultimate holiday hostess gift,” Italian cakes Panettone & Pandoro from leading Italian confectionary brand, Bauli. For decades, the Bauli name has been associated with shared moments of sweetness, joy, and tradition, and its signature cakes are made with high-quality butter and fresh eggs for an unmistakable, inviting aroma.
4 eggs, separated
2 (8-ounce) containers mascarpone
4 oz. sugar, divided
1 1/4 cups brewed espresso, cooled
1/4 cup Marsala wine
3 each Pandoro, cut into medium size sticks
3 tbsp unsweetened cocoa powder
1/3 cup grated dark chocolate, to garnish
Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined. In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.
Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray. Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.
Garnish the top with grated chocolate, wrap with plastic, and set in the fridge for 3 hours for flavors to set.
Disclosure: This is a guest recipe and is courtesy of Bauli. Please see their website for product information and additional recipes.