Panettone mini cakes with Zabaione cream

Certainly, Panettone should be eat and enjoy by itself… it’s a must! However, when it’s about cooking with creativity, then Panettone can become the main ingredient for a new sweet preparation such as these delicious mini cakes filled with zabaione and mascarpone cream.

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Panettone Cakes with Zabaione
A creative and delicious way to use Panettone in a sweet preparation with Zabaione cream.
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Piatto Dessert
Cucina Italy
Prep Time 1 hour
Servings
people
Ingredients
Piatto Dessert
Cucina Italy
Prep Time 1 hour
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Work the mascarpone in a bowl until creamy.
  2. For the zabaione, beat the egg yolks with sugar and add 7 spoons of Marsala.
  3. Cook in a bain-marie for 10-15 minutes, stirring continuously. Take the pot off the ring when the cream starts puffing up. Pour it (still hot) on the mascarpone and mix well until it's smooth.
  4. Build the mini cakes. Slice the panettone vertically, then create 12 discs using a tea cup. 
  5. You should obtain 6 bands (5cm height, 15-20cm lenght) from the remaining panettone.
  6. Cover with clingfilm 6 fluted paper cases.
  7. Put a disc on the base and cover the rim with a band. 
  8. Fill with cool zabaglione and put another disc of panettone. Seal with the clingfilm sheet.
  9. Keep it in the freezer for at least 4 hours before serving.
Recipe Notes

If you don't serve this dessert to children, wet the panettone bands with Marsala.

Thanks to Cuoche si diventa