Half fill the pan with warm water. Don’t use boiling water otherwise the temperature of the egg mixture will rise too quickly.
Place the metal bowl onto the pan, making sure that the bowl does not touch the water inside the pan.
Apply gentle heat.
Add the marsala wine into the bowl.
Add the egg yolks into the bowl.
Start to combine the egg yolks with the marsala wine by using the whisk (30 seconds will be enough).
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.
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).
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.
For this zabaglione we want a light consistency because a firm consistency will have more difficulty to penetrate the surface of the panettone slices.
Now, spoon the warm zabaglione over the panettone slices and let it stand for a couple of minutes before serving it.
Try this simple and rich pudding with a cup of coffee after lunch……