There are recipes that don’t need an introduction or an explanation. There are recipes that can only be described by the feeling that you get from the first forkful. Recipes of which it’s sometimes better to say nothing about and let people understand for themselves. Recipes you just need to make!
Francesco, you’re a genius.
Mix the egg yolks with sugar, cocoa and vanilla
before adding the mascarpone cheese.
Mix until it has a smooth texture.
Zabayon & Mascarpone cheese cream
100g egg yolks
30g corn flour
Boil the marsala wine. In the meantime mix the egg yolks, sugar and corn flour together and then add to the marsala and bring to boil. Let the mixture cool down before adding the mascarpone. Beat the mixture until smooth and creamy.
Carefully slice off he rounded top of the Panettone without breaking it and set aside. Cut the remaining Panettone into four equal round slices and wet each slice with Marsala wine. Take the bottom slice and put a layer of the Zabayone cream across the cut side of the cake, before adding the second slice and layering it with the light mascarpone cream. Repeat the procedure with the other two slices before putting the top slice on top. Leave the cake to cool down in the fridge for approximately 30 minutes.
225g dark chocolate
125g milk chocolate
50g double cream
Boil the cream and milk together. Then add the chopped chocolate and at the end add the soft butter and mix well.~
Take the chilled Panetonne out of the fridge and pour the glaze over the top.