Pandoro Star with Zabaglione Cream
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pandoro | 3 slices |
| Egg yolks | 4 |
| Sugar | 80g |
| Marsala wine | 50g |
| Fresh cream (liquid) | 65g |
| Dark chocolate | 70g |
Instructions
- To prepare the Pandoro stars with zabaglione cream, start by making the zabaglione. In a saucepan, heat some water and bring it to just below boiling.
- In a mixing bowl (or a slightly smaller saucepan), whisk together the egg yolks and sugar. Stir until the mixture is well combined and smooth.
- Once the water is hot but not boiling, place the mixing bowl over the pot of hot water, creating a double boiler setup. Continue to whisk the egg yolk and sugar mixture for about 10-15 minutes.
- Once the mixture has turned pale and fluffy, remove the bowl from the double boiler and place it in a larger bowl filled with ice water. This will stop the cooking process and prevent the mixture from becoming scrambled. Keep whisking for about one minute to cool it down.
- Once the zabaglione is ready, set it aside and move on to the chocolate ganache.
- Finely chop the dark chocolate and place it in a heatproof bowl. In a separate saucepan, heat the cream until it just starts to simmer, then pour it over the chopped chocolate. Let it sit for a minute before stirring gently.
- Stir the mixture slowly, making sure not to incorporate too much air. Continue stirring until the chocolate has fully melted and the ganache is smooth and glossy. Let it cool to room temperature.
- While the ganache is cooling, slice the pandoro horizontally into three even slices.
- Now you’re ready to assemble the Pandoro stars. On a serving plate, spread a couple of tablespoons of zabaglione cream. Place the first slice of pandoro on top.
- Add another layer of zabaglione cream, followed by another slice of pandoro. Repeat this layering process, topping each layer with zabaglione.
- Once all layers are stacked, transfer the ganache into a pastry bag or squeeze bottle. Decorate the top of the cake with beautiful chocolate swirls or any design you like.
- Your Pandoro Star with Zabaglione Cream is ready to serve! Enjoy this delightful and indulgent dessert as a special treat for the holidays or any festive occasion.
Tips:
- The zabaglione can be prepared in advance and refrigerated until you’re ready to use it. Just be sure to bring it to room temperature before assembling.
- You can substitute the Marsala wine with a different dessert wine, such as sherry, for a different flavor profile.
This decadent dessert will surely impress your guests with its delicate layers of light pandoro, rich zabaglione, and silky chocolate ganache. The combination of creamy textures and flavors makes it a memorable treat. Enjoy!
