A surprise cake

Put to soak the gelatine in cold water.

Turn the panettone, incidetene the bottom about 2 inches from the edge into up to almost completely remove the inner part that hooked very gently.

Place the cake so emptied into freezer.

Put on the heat a saucepan with sugar and 40 cl of cold water and cook until it will form a clear syrup.

Remove from heat and add the isinglass squeezed and blackcurrant syrup.

Stir until the glue has completely dissolved, then let it cool, but not thicken.

As soon as the jelly is cold, but still pour in liquid panettone taken out of the freezer then close with the ' Cap ' which you have clipped the side of panettone removed.

Keep the cake upside down (place it in a bowl) and keep it in the fridge for at least 4 hours.

Meanwhile, prepare the sauce to zabaglione.

Whip the egg yolks with sugar, diluted with dry sparkling wine, then cook the cream on the fire stirring constantly and vigorously with a whisk.

The cream must assemble and become frothy (don't let it boil, otherwise absolutely would curdle).

Place in a sauce pan.

When serving, gently turn the cake on the serving dish and accompanied with the sauce to hot or cold zabaglione.