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Panettone with coffee zabaglione

Panettone with coffee zabaglione

Perfect during the christmas period

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DIFFICULTY
Medium
The classic zabaglione is enriched with coffee and cane sugar. The addition of grilled Panettone makes the recipe truly special.

PREPARATION
Separate the egg yolks and put them in a pan with the sugar.
Add the coffee and liqueur.
Mix with a whisk and start to whip the zabaglione in a bain-marie.
Continue to whip until the mixture is soft and fluffy and twice the volume.

PRESENTATION
Cut a slice of Panettone into thin slices and grille lightly on both sides.
Place a scoop of ice cream onto a plate or bowl.
Arrange the zabaglione in another bowl.
Decorate with fresh herbs and fruits of the forest, sprinkle with icing sugar and serve.

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INGREDIENTS
For 6 serving


  • 200 ml (7fl oz) espresso or mocha coffee
  • 30 ml Caffè Borghetti coffee liqueur
  • 6 egg yolks
  • 120 gr (4.2oz) cane sugar
  • 6 slices of Panettone (Italian Christmas bread)
  • 250 gr (8.8oZ) milk ice cream
  • Icing sugar
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