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Zabaglione di vino dolce with panettone
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 207
  • Fat about 11g
  • Carbohydrates about 17g
  • Protein about 3g
This is needed
This is needed for 4 people
Panettone
  • 2 tbsp butter
  • 80 g panettone, thinly sliced
Vino dolce zabaglione
  • 0.5 tsp Maizena cornflour
  • 2 fresh egg yolks
  • 1 tbsp sugar
  • 1 organic orange, use grated zest
  • 2 dl red dessert wine (e.g. Recioto della Valpolicella Classico)
Tools
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
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And that's how it's done
And that's 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.