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nougat cream

 

 

Pandoro with nougat cream @

 

Mix the mascarpone with the brandy. Coarsely chop the nougat with the mixer. Separate the yolk from the egg white.

Beat the egg yolks with the sugar until obtaining a frothy cream; add the mascarpone and mix well, then add the nougat and mix again.

Whip the egg whites until stiff, add them to the cream and mix well with a wooden spoon, from top to bottom and vice versa until a smooth cream is obtained.

Refrigerate until ready to use: cut the pandoro into slices and pour over the cream.

If you want a fresh dessert, pour the cream into the cups and put in the fridge; you get a very good semifreddo.

MASCARPONE gr. 250
CLASSIC HARD NOUGAT gr. 250
EGGS n. 3
SUGAR gr. 50
BRANDY small glass 1