Pandoro in a glass with zabaglione, is a recipe to use especially leftover pandoro from the Christmas holidays.
An excellent end-of-meal dessert, single-serving, and really convenient!
The pandoro drowned in zabaglione cream… an explosion of taste, I recommend my recipe and you will surely impress everyone.
Try making it with pandoro that no one wants to consume and present it in this version!
Often in many families, the last 2 slices of pandoro are left forgotten and no one wants them anymore, this could be an idea to avoid wasting it.
Few ingredients and quite quick to make.
If you make my recipe, send me the photos and I will publish them on my page with your name.
Approx. 375 kcal per glass
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 glasses
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients to Make Pandoro in Glass with Zabaglione
Ingredients for 4 people
- 52 g egg yolks
- 52 g sugar
- 52 g Marsala wine
- 250 g pandoro
- 2 tbsp rum
- 2 tsp water
- to taste powdered sugar
Preparation of Pandoro in Glass with Zabaglione
Beat the yolks with the sugar, then in a double boiler continue to beat the eggs, ensuring the water is quite hot.
Beat for a few minutes, then add the Marsala wine and continue with the whisk until you get a well-mixed frothy mixture.
The cream must reach a temperature of 176-185°F, I recommend working it sufficiently after adding the Marsala to obtain a perfect cream.
At this point, replace the hot water in the double boiler with cold water, place the container with the zabaglione cream back in, and work for another minute with the whisks.
Once complete, put the cream in the fridge for at least 30 minutes.
Prepare a mixture of water and rum and set aside.
Prepare 4 glasses, place a couple of pieces of pandoro on the base, soak them with the rum solution, then pour over the zabaglione cream, complete with a couple of pandoro pieces inserted diagonally in the glass and put in the fridge for an hour before serving.
If you like, you can also make two layers of pandoro completing with the zabaglione cream, it depends on your personal taste.
