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Italian Custard Dessert with Panettone

Italian Custard Dessert with Panettone

The perfect coffee infused dessert

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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 thin slice of Panettone and grill 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.
Sprinkle with icing sugar and serve.

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INGREDIENTS
For 6 servings


  • 7fl oz espresso or coffee
  • 30ml Coffee liqueur
  • 6 egg yolks
  • 4.2oz cane sugar
  • 6 slices of Panettone (Italian Christmas bread)
  • 8.8oz milk ice cream
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