Pandoro with zabaglione is a traditional Italian Christmas dessert, originating from the Veneto region. It is a soft and fragrant cake, enriched with a layer of creamy Marsala zabaglione and garnished with whipped cream and marrons glacés. It is ideal for concluding a Christmas lunch or dinner in a delicious and festive way.
In a saucepan, beat the egg yolks with the sugar and a tablespoon of cold water
Place over low heat and when you have obtained a smooth cream, gradually add the Marsala, a pinch of vanilla, and the grated zest of half a lemon
Stir until you get a soft mixture, let it cool completely before incorporating the whipped cream
Cut the pandoro into slices and reassemble it on the serving plate, leaving them slightly apart
Pour the cream over and between the slices and serve
Electric mixer
Bowl
Saucepan
Italia, Veneto
| Energy (kcal) | 314 |
| Carbohydrates (g) | 37.91 |
| of which Sugars (g) | 24.22 |
| Fat (g) | 14.91 |
| of which Saturates (g) | 8.09 |
| Protein (g) | 5.94 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.14 |
