201
com_content.article
(704 votes, average 5.00 out of 5)
Panettone dessert (Fette di panettone con zabaglione caldo)5.00 out of 50 based on 704 voters.


Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto Cover

 


Preparation:
Cooking:
Difficulty: Easy

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Veggie Vegetarian

Between December and January, especially in Italy, every house has more than one panettone, or pandoro (for those who don’t like sultanas and candied citrus), to devour. I live in the UK and most of the supermarkets sell excellent panettone from Italy, so also this year I have managed to buy a few boxes for my family and friends.

There are many ways to eat a panettone; I personally like to have panettone for breakfast, dipping it in a cup of milk and coffee, however here I am going to describe another way (good for left overs), by topping some panettone slices with “zabaglione caldo al marsala” (a warm sabayon prepared with marsala wine). It’s a very simple recipe, with only 4 ingredients, but the final result will be a scrumptious  dessert, the perfect “pick-me-up”, to enjoy anytime you feel the need for a special treat!

 

SERVES 4

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 1

Ingredients (Metric & Imperial measurements):

  • Panettone slices (usually one slice per person)
  • 4 Egg yolks (preferably from free-range organic eggs)
  • 100 g (4 oz) Caster sugar
  • 60 ml (2 fl oz) Marsala wine
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements):

  • Panettone slices (usually one slice per person)
  • 4 Egg yolks (preferably from free-range organic eggs)
  • 3 1/2 ounces Confectioners' sugar
  • 4 tablespoons (1/4 cup) Marsala wine

 

Note: with the ingredients above you can make enough zabaglione to cover 4 slices of panettone. For this recipe description, I have used only a couple of slices for mere convenience.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 2

Before you start, be sure you have large metal bowl and a pan in which you will fit the bowl on to its top, for the bain marie. You also need a whisk and a digital thermometer. If you don’t have the thermometer, fine; just pay attention not to overcook the zabaglione because egg yolk starts to coagulate above 65°C (150°F).   

 

Directions:

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 3

Half fill the pan with warm water. Don’t use boiling water otherwise the temperature of the egg mixture will rise too quickly.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 4

Place the metal bowl onto the pan, making sure that the bowl does not touch the water inside the pan.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 5

Apply gentle heat.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 6

Add the marsala wine into the bowl.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 7

Add the egg yolks into the bowl.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 8

Start to combine the egg yolks with the marsala wine by using the whisk (30 seconds will be enough).

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 9

Gradually, add all the sugar into the bowl and at the same time start whisking. Whisk for few minutes, until the zabaglione becomes thicker, lighter in colour, resembling a pale yellow foam.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 10

At the same time, keep an eye on the  zabaglione’s temperature. Temperature should build slowly and gradually, with no sharp rises, from the original ingredients’ room temperature to 60°C (140°F). The picture shows my zabaglione at 55°C (130°F), after about 5 minutes whisking; at that point, get ready to remove the bowl from the pan so that you do not go above 60°C (140°F).

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 11

Once the zabaglione has reached the temperature of 60°C (140°F), turn the cooker off. Quickly, lift the metal bowl from the pan, add a couple of glasses of cold water to the hot water inside the pan and place the bowl back on the top of the pan. keep whisking for another minute or two, until you reach a light consistency.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 12

For this zabaglione we want a light consistency because a firm consistency will have more difficulty to penetrate the surface of the panettone slices.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 13

Now, spoon the warm zabaglione over the panettone slices and let it stand for a couple of minutes before serving it.

 

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes WebPhoto 14

Try this simple and rich pudding with a cup of coffee after lunch......

 

Buon appetito!

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Federico

Federico Pezzaioli

Share your comments...

comments powered by Disqus

Find a recipe

About Federico


Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
Read more...

Advertisement

Questions?

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Social Facebook Box Blue 48Dont' forget - if you have any questions about our recipes, you can ask Federico directly on our Facebook page. It's also the perfect place to share your love of Italian food, and get exclusive updates on new recipes. Buon appetito!

Get in touch

Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Social Facebook Box Blue 48Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Social Twitter Box Blue 48Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Youtube This email address is being protected from spambots. You need JavaScript enabled to view it.

RSS Feed


Panettone dessert (Fette di panettone con zabaglione caldo) | Dessert Recipes Rss20

Fly back to the top