Prep time:




Wine pairing:

Panizzi Passito di Toscana IGT

Mascarpone dessert with raisins and hazelnuts

In a bowl, whisk the mascarpone with with the icing sugar. Add the grated orange zest, then the vanilla powder and the orange liqueur.

Wisk until it is frothy. Put it in a pastry bag with a striped spout, then squeeze it on dessert plates, where you will have placed the orange marmalade passed through a sieve on the bottom. Decorate the crumbled hazelnuts and raisins on the surface.

Ingredients (6 people): 400 g of mascarpone, 70 g of icing sugar, a vanilla powder, orange peel, 1/2 dl of orange liqueur, 50 g of raisins, 50 g of hazelnuts, 300 g of orange marmalade.