The Panettone with Brachetto D’Acqui Zabaglione is an easy and perfect dessert to prepare during the holidays! A creamy alternative to the classic stuffed Panettone. Each guest will have their own single serving. It is prepared with chocolate panettone, or if you prefer, the classic one will work too, along with zabaglione cream flavored with Brachetto d’Acqui, an aromatic, sweet ruby red wine, which with its fragrance of roses and berries, gives the cream a persistence of flavors easily recognizable even to less experienced palates. The recipe is really simple and guaranteed to be a hit!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
- Energy 1,017.50 (Kcal)
- Carbohydrates 152.75 (g) of which sugars 58.40 (g)
- Proteins 22.74 (g)
- Fat 34.88 (g) of which saturated 16.07 (g)of which unsaturated 7.57 (g)
- Fibers 4.80 (g)
- Sodium 222.08 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 panettone
- 3.17 oz egg yolks (5 eggs)
- 0.3 cup wine (Brachetto d'Acqui)
- 2.65 oz sugar
- to taste berries
How to Make Panettone with Brachetto D’Acqui Zabaglione
To prepare the zabaglione, first pour the Brachetto d’Acqui into a saucepan and add half of the sugar, heating it just enough to dissolve.
Separately, place the egg yolks in a bowl and, while continuously whisking, add the remaining sugar.
Gradually pour the wine with the dissolved sugar into the mixture while cooking in a bain-marie, continuing to stir quickly with the whisk for about 6-7 minutes, until it has increased in volume and reaches a temperature of 176°F.
Cool the cream by placing the bowl over ice, stirring it continuously, so it cools quickly.
Assembling the Dessert
Take the panettone and cut it into slices about 3/4 inch thick, then using a pastry cutter the size of the glass you will use, make rounds. At this point, place the rounds in the base of the glasses, add the cream, and make another layer. Finally, decorate with toasted strips of panettone and berries.
Storing the Panettone Dessert
The panettone dessert with Brachetto d’Acqui zabaglione can be stored in the fridge for up to 3 days.
