Method

1

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.

2

Quickly toast on a nonstick grill pan on gentle heat the panettone slices, turning every 30 sec till golden and crispy.

3

Serve Panettone with plenty of coffee zabaglione and a generous dust of dark cocoa powder, icing sugar and dark cocoa shavings.

Prep Time10 minsCook Time15 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 8 egg yolks
 100 g caster sugar
 70 g Di Lorenzo Caffe espresso
 30 ml Marsala wine or any liquor of your choice
 1 tsp vanilla bean, seeds only
 4 slices of your favourite panettone
To Garnish
 40 g dark chocolate shavings (70%)
 Dark cocoa powder, to dust
 Icing sugar

Ingredients

 8 egg yolks
 100 g caster sugar
 70 g Di Lorenzo Caffe espresso
 30 ml Marsala wine or any liquor of your choice
 1 tsp vanilla bean, seeds only
 4 slices of your favourite panettone
To Garnish
 40 g dark chocolate shavings (70%)
 Dark cocoa powder, to dust
 Icing sugar

Directions

1

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.

2

Quickly toast on a nonstick grill pan on gentle heat the panettone slices, turning every 30 sec till golden and crispy.

3

Serve Panettone with plenty of coffee zabaglione and a generous dust of dark cocoa powder, icing sugar and dark cocoa shavings.

Zabaglione al Caffe’ with Toasted Panettone
IngredientsDirections