Method
Whisk together egg yolks, sugar, vanilla, marsala and espresso in a heatproof bowl over boiling water (bain Marie) on low heat, ensuring the bowl doesn’t touch the water. Continue whisking until the volume has doubled/tripled and is thick.
Quickly toast on a nonstick grill pan on gentle heat the panettone slices, turning every 30 sec till golden and crispy.
Serve Panettone with plenty of coffee zabaglione and a generous dust of dark cocoa powder, icing sugar and dark cocoa shavings.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Whisk together egg yolks, sugar, vanilla, marsala and espresso in a heatproof bowl over boiling water (bain Marie) on low heat, ensuring the bowl doesn’t touch the water. Continue whisking until the volume has doubled/tripled and is thick.
Quickly toast on a nonstick grill pan on gentle heat the panettone slices, turning every 30 sec till golden and crispy.
Serve Panettone with plenty of coffee zabaglione and a generous dust of dark cocoa powder, icing sugar and dark cocoa shavings.