to think what is the point of pannetone, and other POINTLESS Christmas foods which we are conned into buying

[GetOrfMoiLand]

What is it for.

You are just conned into buying great big pretty boxes of boring dry fruit bread.

Tell me anyone if you actually eat all your pannetone.

Ditto wierdo cheeses (rhurbarb stilton for example) and 4-packs of dip.

I meant the liquer chocolates.

Didn't know panettone was Milanese Franca. How do you likethe idea of Brits makingbread and butter pudding out of it?

franca, you are so sophisticated

hands up who knew to eat their panettone with mascarpone? No fibbing now.

Hark at you all toasting it and eating it with butter..

I am SORRY re the spelling mistake

Oh I'd love a bit of bread and butter pudding made with panettone, sounds good

lol Getorf, the amount of panne everyone is eating with it pannetone sounds about right!

what is marscapone cream? Is it just marscapon with cream added or is it something else liquidy added to the marsc?

Am liking the idea of panettone with mascarpone.

You breeze on here, franca, saying 'a marscapone cream' and just expect the snaggle-toothed, knuckle-dragging brits to know what you are on about.

You and your fancy italian ways

and I have just realised I have spelled mascarpone wonrg

and wonrg?

lol

haha pointy (it is pointy, right?), I've just twigged what your christmas name is.

Think will ask MN to remove the thread.

People will remember me as the twat who couldn't spell desirable foodstuffs.

Nah, I am far from being sophisticated Pointy!
Mascarpone cream is basically made of:
mascarpone, sugar (I think 1tbs per 100 grams of masc), egg yolks and whisked egg whites... something that goes easy on your cholesterol, basically)

What cheese do you use to disguise a horse?

Anyway, mascarpone is SO not cheese. It IS basically cream. Very very thick double (or triple?) cream.

Calling it cheese is just nuts.

Trillian

GOML I love your threads. I wish you could PM me everytime you start one

Pointy I was just looking for the right recipe, I'm not that Italian to know all the recipes by heart

Trillian!

OK so this cake is all light and airy harmless looking but when you get it home on the kitchen table - wahoo here come the calories!

It is a bit sneaky in a way, I kind of like that. You think "ah come on , it's just air, nothing to it" and then you have to start throwing mascarpone at it with everything in it etc

oo, that's quite a fancy cream isn't it. wow

italian cream was going to be fancy though, you suspected as much

yes, tis pointy

SOmeone else did not understand panettoiny either. Said with NY accent.

at Dasher

Nah, about 9 out of 10 are boring crap threads with me wittering on to myself about a hated article in the paper or 'omg look at Sarah Harding's face'

Actually, I think that in terms of creams and cakes, English ones are superior to most Italian ones.