Mascarpone cream cups with panforte

Panforte, between legend and tradition

Panforte is the typical, ancient, and best-known dessert of Siena's tradition . Today we'd like to introduce you to a mouth-watering recipe. A delicious mascarpone cream revisited with a panforte flavor, perfect for enjoying anytime, with anyone.

Before moving on to the recipe, we at Nannini would like to tell you something about this dessert that represents our Siena and its culinary tradition .

Legend has it that panforte is the direct descendant of pan miele (honey bread), made from simple ingredients such as flour, water, and honey. Fruit was then added, causing the cake to mold and turn sour. Hence the name panforte , from the Latin fortis , meaning sour.

In its first documented appearance, panforte was called panpepato and was made of wheat flour, honey, spices, dried figs, jam, pine nuts, and flavored with pepper. It was a prized dessert due to the spices, but above all because it contained pepper.

According to a popular legend passed down through the generations, during the Battle of Montaperti in 1260, the Sienese soldiers ate panpepato, which gave them such strength that they made their exhausted Florentine enemies flee.

The masterful pen of Ugo Foscolo consecrated the modern version of panpepato , and in a letter from 1813 he wrote that he had received as a gift from "Donna gentile Quirina Magiotti Mocenni […] panforte and several fiaschetti from Montalcino." The similarities between panforte and panpepato led to the belief that they were the same thing, even lexically.

The most traditional and well-known version of panforte, the white one, was born in 1887 when Queen Margherita and King Umberto of Savoy visited Siena. A court master changed the ingredients, adding lighter-colored candied fruit and a layer of powdered sugar on top. In honor of the sovereign, this variation of panforte was named "Margherita," a name still used today.

Panforte remains one of the most iconic desserts in Siena's culinary tradition. In the city of the Palio, there can't be a moment of celebration without a panforte to share with friends and family.

Mascarpone and Panforte, a perfect combination

But let's get to the point. The recipe we want to share with you is a fresh and tasty dessert that's easy to make and will leave you speechless . You'll be able to impress your guests with minimal effort and just a few simple ingredients. Put on your chef's hat and get ready to cook.

Ingredients (for 3 people)

• 2 heaped tablespoons of sugar (50 g) or 2 levels of fructose (35 g)
• 2 eggs
• 3 tablespoons of Vin Santo
• 250 g of mascarpone
• 1 Panforte (350 gr.)

The first step is to make the mascarpone cream. To do this, separate the egg whites from the yolks, being very careful not to let any yolks get into the whites. Then, take the yolks and add the sugar, or fructose if you prefer. Add the vin santo and mascarpone, mixing well until smooth.

The next step is to beat the egg whites until stiff. You can do this either by hand or with an electric mixer; the result is the same. To check if you've succeeded, simply lift the bowl and if the egg whites don't move... congratulations! You're ready for the next step.

Then take the egg whites and add them to the mascarpone cream and mix well and delicately until you obtain a smooth cream.

Now let's take care of our panforte. Take 300 grams of panforte and blend it with a blender. Once crumbled, combine 200 grams of it with your mascarpone cream and pour the mascarpone cream into three small bowls. Let it cool in the refrigerator for a few hours.

When you're ready to serve, take the remaining 100 grams of crumbled panforte and sprinkle it over the tops of the cups. Cut the remaining 50 grams into slices and use them as a wafer for your cream.

Your panforte mascarpone cream is ready to be enjoyed .

For a touch of class

We suggest accompanying it with a glass of Vin Santo , which will make the recipe even more special.