Slices of fresh pannetone came with clouds of light mascarpone cream, not too sweet, and long slivers of candied orange peel.

I'll keep this cookbook handy to make shortbread cookies, chocolate zabaglione and crepes, which can be done in advance and then filled with mascarpone cream.

For the mascarpone cream, mix the mascarpone with the icing sugar and rum.

Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want.

Place about a tablespoon of mascarpone cream on each plate.

Serve hot with honey or maple syrup drizzled on and the mascarpone cream on the side.

Serve with sweetened mascarpone cream if desired.

There's nothing to find fault with in a simple pineapple and mango salad or in the fresh strawberries with mascarpone cream.

For the orange mascarpone cream, add the reserved orange zest to the mascarpone, followed by the double cream.

Spoon over the hot chocolate sauce and the mascarpone cream and garnish with some orange segments.