for 4 person

Panettone

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)

How it's done

Panettone

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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