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 ending a Christmas lunch or dinner in an indulgent and festive way.
In a saucepan, whisk the egg yolks with the sugar and one tablespoon of cold water
Place over low heat and when you have obtained a smooth cream add the Marsala little by little, a pinch of vanillin and the grated zest of half a lemon
Stir until you obtain a soft mixture; let it cool completely before folding in the whipped cream
Cut the pandoro into slices and reassemble them on the serving plate, leaving them slightly separated from each other
Pour the cream over and between the slices and serve
Electric mixer
Bowl
Saucepan
Italy, 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 |
