Zabaione – perfect with a slice of panettone

Written by on December 28, 2020 in Gastronomy, Recipes

egg yolk cream dessert with panettone - Zabaione: fantastic recipe for left over Panettone

A great dessert for using up the left over panettone

As panettone keeps for quite a long time and is only available at Christmas we tend to stock up on this delicious cake. And there are several ways to use up a panettone other than just eating it plain. The other day we used one as the sponge base for a sherry trifle. It is also amazing toasted with a bit of butter. But our favourite is to have it as a dessert, served with a creamy and intoxicating zabaione.

Zabaione is in itself a gorgeously rich and easy to prepare Italian dessert, or sometimes a beverage (base of Bombardino, the famous drink of the Italian ski slopes), made with egg yolks, sugar and a sweet wine, usually a Moscato d’Asti or a Marsala. For a bombardino zabaione you can use brandy or rum instead of the sweet wine.

egg yolk cream as dessert and as a drink

The dessert version has the consistency of a light custard, having been whipped to incorporate a large amount of air. It is well known around the world and is usually served with soft fruits like strawberries. In Argentina zabaione is a popular ice cream flavour. In France it is called sabayon. In England we leave out the booze for some reason, call it custard and poor it over puddings like spotted dick and steam jam roly-poly.

The origin of zabaione dates back to the 15th century and several regions of Italy such as Piemonte, Tuscany and Emilia-Romagna claim to be its birthplace.

So let’s prepare some zabaione’ right now!

The ingredients for 4 people are 4 egg yolks, 80g of caster sugar and 4 tablespoons of Marsala wine (you can also use brandy or rum if you prefer)

Separate the eggs and put the yolks into a heatproof glass or metal bowl. Set the egg whites aside for something else, like a meringue. Add the sugar to the egg yolks in the bowl and beat them together well using a hand held electric mixer until it gets smooth and fluffy. Add the Marsala (brandy or rum) and then place the bowl on top of a saucepan of boiling water on the hob (bain-marie). Cook the mixture over a low heat, stirring frequently until for about 8-10 minutes until it thickens.

Pour the zabaione over the slices of panettone and serve immediately.

Alternatively, pour over some pieces of panettone placed in a large bowl, wait for it to cool down and decorate with some soft fruit and serve cold the next day. A little dollop of whipped cream on top and hey presto, it’s an Italian trifle.

zabaione cream served with panettone - Zabaione: fantastic recipe for left over Panettone

Buon Appetito!

Find out more about how Italians celebrate Christmas!

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