Pandoro in zabaglione
Instructions
In a saucepan put the egg yolks with sugar and a tablespoon of cold water.
Place over low heat and when you got a smooth cream together little by little the marsala, a hint of vanilla, the zest of half a lemon.
Stir until mixture is fluffy, let cool completely before you incorporate the whipped cream.
Cut into slices the pandoro, ricomponetelo on the serving dish, leaving her a bit clear.
Pour over and between the one and the other the cream and serve.
Ingredients and dosing for 8 persons
- 1 pandoro from 1000 g
- 5 eggs
- 140 g of icing sugar
- Vanillin
- Lemon
- 20 cl of marsala wine
- 20 cl of whipped
- 3 marrons glacés