Zabaglione is traditionally made with sweet or fortified wine, but I’m going for a little espresso, because I think that coffee hit and the panettone work so well together.
- 12 egg yolks
- ⅔ cup sugar
- ⅔ cup espresso
- 2 tsp (10 ml) vanilla
- 1 Apricot and Pistachio Panettone (or use a bought panettone)
- Cocoa powder, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Whisk together egg yolks, sugar and espresso in a bain marie on low heat. Continue whisking until volume has tripled and consistency is thick.
2. Remove from heat and stir in vanilla.
3, Cut panettone into 2.5 cm (1-inch) cubes. Heat 2-3 tablespoons (45 ml) of butter in a skillet over medium heat. Toast cubes of panettone, turning every 20 seconds to toast on all sides.
4. To serve, spoon some zabaglione into a high-sided serving dish, so bottom is flooded. Add some cubes of butter-toasted panettone, reserving a few. Top with remaining zabaglione, then add remaining panettone cubes. Dust with cocoa powder.