Nannini Recipe Book: Artisanal Pandoro Stars with Zabaglione Cream

The holidays never end at the Nanninis. So, with Christmas now behind us, we want to continue enjoying the flavors of tradition. We're ready to do so with an irresistible recipe featuring our pastry shop's original leavened products: Pandoro and Panettone.

Two desserts so rich in flavor that it's a shame they're only enjoyed at one time of year. That's why starting today, you can find them 30% off in our shop.

Chocolate Pandoro Stars with Zabaglione Cream Recipe

What we need:

• 1 Nannini Chocolate Pandoro
• 4 egg yolks
• 80g of sugar
• 50g of Marsala
• 65g of fresh liquid cream

Preparation:

The zabaglione cream.

1. Place a pot of water on the stove and bring it to a boil.
2. In a slightly smaller saucepan, combine the 4 egg yolks with the sugar, begin to beat them lightly with a hand whisk and (continuing to mix) add the Marsala.
3. Once combined, transfer the mixture to the boiling water, continue whisking until it thickens.
4. Did you obtain a light and frothy mixture? Perfect! Now you can remove it from the stove and pour it into a larger bowl filled with ice water to immediately stop the cooking process. Continue stirring for another minute.
5. Store it in the refrigerator.
   
   

The Pandoro.

1. Cut it horizontally (3 slices equal approximately 400g) and heat it in a non-stick pan on both sides.
2. Spread a couple of spoonfuls of zabaglione on a serving plate and place the first slice
3. Add two spoonfuls of zabaglione on top and cover with another previously warmed star until each portion of Pandoro is finished.
4. Spread the remaining zabaglione on the last slice.

We're already salivating, are you? Take advantage of the 30% discount and buy your Nannini Pandoro now from our shop to make this irresistible recipe.