The Pandoro stars with zabaione are a great alternative to the usual pandoro sliced and served with zabaione or mascarpone cream beside, since in this recipe the slices of pandoro are quickly grilled in a pan and then filled with warm zabaione cream, can you imagine the aroma?
Pandoro stars with zabaione are very easy to make, you can further enrich them by pouring chocolate glaze over the top, and it will be doubly delicious guaranteed by someone who tried everything to like pandoro, yes, I love panettone but couldn’t eat pandoro until I tried zabaione cream over toasted slices, it was love at first bite.
Really, if you haven’t tried it yet you need to fix that, why wait for Christmas to do it?
Below are other creams to fill pandoro or panettone so you can experiment with different combinations each time.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Bain-marie
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year
Ingredients for Pandoro Stars with Zabaione
- 3 slices pandoro
- 4 egg yolks
- 70 g sugar
- 40 ml marsala
Tools
- 1 Electric Whisk
- 1 Bowl
Preparation of Pandoro Stars with Zabaione
To prepare the Pandoro stars with zabaione first prepare the zabaione, place a saucepan slightly larger than the bowl you will use for preparing the zabaione on the heat with water and bring it close to a boil.
While the water is coming to a boil, beat the yolks with sugar in a bowl or mixing bowl, I used electric whisks but a simple hand whisk works fine too, add the marsala slowly and once it is combined, place the mixing bowl over the saucepan on the heat and continue beating.
It will take about 10 minutes, when you see the zabaione cream has thickened, move the mixing bowl off the heat and place it over a bowl full of ice water to stop cooking, beat for 1 or 2 minutes.
Transfer the zabaione to a bowl and if you don’t intend to use it immediately, cover it with plastic wrap and place it in the refrigerator.
Cut 3 slices approximately 0.4 inches thick from your pandoro and on the bottom of a serving dish, quickly grill the pandoro slices on a flat griddle or in a pan for a few moments until golden, then place the first one over the zabaione.
Place the second slice, cover with 2 or 3 tablespoons of zabaione cream, the third slice and cover again with zabaione.
At this point, the pandoro stars with zabaione are ready, if you wish you can further enrich them with some unsweetened cocoa or chocolate shavings.
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How to store pandoro stars with zabaione
You can store zabaione cream in the refrigerator for up to 2 days but the dessert should be consumed quickly once prepared or the slices will lose their crunchiness.
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