Panettone cake with orange-scented mascarpone cream

Separate yolks from egg whites and beat 2 egg whites until stiff. 

Using electric whips, mix the sugar with the yolks until yellow creamy. Then add the mascarpone and grated orange zest and mix well. Add the stiffly beaten egg whites and mix gently until creamy. 

Serve the panettone with the mascarpone cream. 

You can freeze mascarpone cream with the blast chiller's freeze function so that it can be stored in the freezer for up to 4 months. When needed, all you have to do is thaw it, mix it well with a whisk, and serve it with your favorite desserts. 

You can also chill it quickly with the blast chiller so you can keep it fresh in the refrigerator for up to 5 days.