Roast Panettone with Boozy Sabayon

Name: Roast Panettone with Boozy Sabayon (Panettone Arrosto con Zabaglione al Passito)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 20 g hazelnuts, toasted; 100 ml passito (or other sweet dessert wine); 4 thick panettone slices; 4 egg yolks; 80 g sugar; 120 g ripe blackberries

Panettone Arrosto con Zabaglione al Passito

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Panettone, a very famous christmas treat, is now no longer confined to Italy or to Christmas. Many bakeries make panettone all year round. In the unlikely scenario you are ever fed up with it after the holidays, this recipe comes to the rescue as a quick way of using stale or leftover panettone slices.

Ingredients

4 egg yolks
80 g sugar
100 ml passito

Europe
Italy
Dessert
Leftovers
Vegetarian
Mediterranean

Method

To make the sabayon, whisk the yolks and sugar together in a heatproof bowl then add the wine. Place the bowl over a pan of simmering water on a low heat and cook in the bain-marie (double boiler), constantly stirring for 6 to 7 minutes until hot and creamy (a thick, custardy consistency). It is important that the water doesn’t boil or touch the bottom of the bowl as it will scramble the eggs.