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.
| Prep Time | 1 hour |
| Servings |
people
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Ingredients
- 1 panettone without candied fruit
- 7 once mascarpone
- 4 once sugar
- 4 yolk
- Marsala
Ingredients
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Instructions
- Work the mascarpone in a bowl until creamy.
- For the zabaione, beat the egg yolks with sugar and add 7 spoons of Marsala.
- 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.
- Build the mini cakes. Slice the panettone vertically, then create 12 discs using a tea cup.
- You should obtain 6 bands (5cm height, 15-20cm lenght) from the remaining panettone.
- Cover with clingfilm 6 fluted paper cases.
- Put a disc on the base and cover the rim with a band.
- Fill with cool zabaglione and put another disc of panettone. Seal with the clingfilm sheet.
- 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
