Ease of preparation: Medium
Yield: 4-6 servings
Ingredients:
2 egg yolks
2/3 cup (160 ml) sugar
2/3 cup (160 ml) espresso
2 teaspoons (10 ml) vanilla
Apricot Pistachio Panettone (see recipe)
Cocoa powder, for serving
Method:
Whisk together egg yolks, sugar, and espresso in a bain marie on low heat. Continue whisking until volume has tripled and consistency is thick.
Remove from heat and stir in vanilla.
Cut Apricot Pistachio Panettone into 1-inch cubes. Heat 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.
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.
Buon appetito!
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