Time: 2 ore più riposo
Difficulty: Facile

A snack that recalls the simplicity of the past, the bread prepared for the little ones with creams or jams.
I propose the recipe of a sweet slice with cream made with mascarpone.
Features:
Mascarpone is a soft cheese from Lombardy, which is obtained from the cream heated to 80-90 C and added to citric acid, tartaric or lemon juice under agitation of the compound. This will cause the cheese to coagulate. After this phase, the product is cooled for 24 hours, at the end of which it is ready for consumption.
historical notes:
The term mascarpone probably comes from "mascherpa", dialectal term of the Lombard area, which means milk cream. Traditionally, it was prepared for winter holidays
notes:
It is often used as a base ingredient in other spreadable preparations, for cold semis or as a filling of the famous tiramisu.

Ingredients for 1 kg of dough
500 g Special Bread and Pizza Molino dalla Giovanna
180 g water
180 g milk
10 g acacia honey
25 g fresh yeast 
60 g sunflower seed oil
8 g salt to taste
For the mascarpone cream
400 g mascarpone
3 eggs
6 tablespoons of sugar
3 tablespoons of rum
To decorate
Fresh raspberries
Grandella di nocciola

Procedure for making the pan case:
Mix the honey in the water with the yeast until completely dissolved.
In a mixer pour the flour and start, then add the base made with yeast and then pour the milk.
After kneading for about two minutes, pour the oil and only in the end salt.
The dough will be well homogeneous but sticky, then pour 500 g of product, in two molds for bread in a box (or the shape of the plum cake) after having greased them with butter and sprinkled with rice flour.
Wet the surface of the dough, with the hand moistened with water.
Method of proofing: Method
Put to rise for 2 and a half hours in a place sheltered from the currents.
How to prepare the cream:
To properly whip the egg white must not be cold, it must be brought to room temperature by removing it from the refrigerator at least 1 h before use.
Whisk the egg whites until stiff.
In a bowl whip the egg yolks with the sugar until you get a thick and foamy mixture.  Add the rum and mascarpone to the yolks and mix well. Finally add, gently, the egg white whipped.  Let the mascarpone cream stand in the refrigerator for 1 h to firm it.
Method of baking bread:
Resume the forms of bread and put to bake in a preheated oven at 180 ³ for 50 minutes, at the end, remove from the oven and let cool completely before cutting.
Procedure for filling the slices:
Cut the pan into slices about 1cm thick and place on a tray, put the mascarpone cream in a sac a poche with a starry tip.
Fill the slices with cream, garnish with fresh raspberries and hazelnut grains, serve.