Zabaglione di vino dolce with panettone

Zabaglione di vino dolce with panettone

Total: 20 Min. | Active: 20 Min.
Nutritional value / person: 207 kcal
, Fat: 11 g
, Carbohydrate: 17 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp butter
80 g Fine Food Panettone glassato Milano, thinly sliced

Vino dolce zabaglione

2 fresh egg yolks
1 tbsp sugar
1 organic orange, use grated zest
½ tsp Maizena cornflour
2 dl red dessert wine (e.g. Recioto della Valpolicella Classico)
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For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film

How it's done

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Heat the butter in a non-stick frying pan. Toast the panettone for approx. 1 min. on each side, serve on plates.

Vino dolce zabaglione

Using the whisk on a mixer, beat the egg yolks, sugar, orange zest and cornflour in a thin-sided bowl until the mixture becomes lighter in colour. Mix in the wine. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Continue to whisk the mixture for approx. 8 mins. until the zabaglione is frothy and traces form when it is stirred. Remove the bowl from the heat, briefly continue whisking. Plate up the zabaglione with the warm panettone, serve immediately.

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