Whip the cream in a bowl and keep it aside. Mix the mascarpone with the pistachio cream until well blended. Add the previously whipped cream with gentle movements so that it does not come apart. Place the cream in a piping bag.
Cut the panettone into slices of about 1.5 cm and cut out as many squares as the size of the glasses you will be using. Compose the glasses by placing a base of panettone. Brush with coffee. Fill with mascarpone cream. Complete the glasses by decorating with chopped pistachios. Refrigerate for at least 1 hour before serving.
0 porzioni