Advertisement
Roast Panettone with Boozy Sabayon
Panettone Arrosto con Zabaglione al Passito
- Serves:
4
- Difficulty
Easy
- Ready in
15 min
Published 2024
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 80 g 100 ml
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement