1/2 cup of mascarpone cheese
2 1/2 tablespoons of cornstarch
2 eggs
2 cups of milk
2 small ripe bananas
2 soup spoons of lemon juice
2 cups of cubed panettone
1/2 cup of mascarpone cheese
2 1/2 tablespoons of cornstarch
2 eggs
2 cups of milk
2 small ripe bananas
2 soup spoons of lemon juice
2 cups of cubed panettone
1
In a bowl, whisk together the mascarpone cheese and cornstarch
2
Add the eggs and whisk until smooth and creamy
3
In a saucepan, warm the milk over medium heat
4
Add half of the milk to the egg mixture and whisk until combined
5
Add the remaining milk to the saucepan and stir well
6
Reduce heat to low and stir until slightly thickened
7
Remove from heat and cover with plastic wrap, pressing onto the surface to prevent a skin from forming
Let cool
8
Cut the banana into diagonal slices 0.5 cm thick and marinate in lemon juice
9
In four individual serving cups, divide half of the pudding and top with 12 tablespoons of cubed panettone
10
Place the banana on top and cover with the remaining pudding
Decorate with the remaining panettone and refrigerate for one hour before serving.
