Panettone with coffee eggnog

DIFFICULTY
15m

Ingredients
  • 200 ml of coffee (espresso or mocha)
  • 30 ml of coffee
  • 6 egg yolks
  • 120 g Brown sugar
  • 6 slices of Panettone
  • 250 g of milk ice cream
  • Berries
Preparation

Preparation

Separate the egg yolks and place them in a saucepan with the sugar, then add the coffee and liquor. Mix with a whisk and start to whip the eggnog in a bain-marie until the mixture appears soft and the volume will be doubled.

Then cut the slices of panettone and grill slightly on both sides.

Lavazza-Magazine-CookitRight-img-sx-01-panettone
Lavazza-Magazine-CookitRight-img-dx-01panettone

Presentation

Create a small bed of eggnog in the pot and place a scoop of ice cream on it. It rests beside the slices of panettone, decorates with the berries and sprinkles everything with icing sugar.

Lavazza-Magazine-CookitRight-img-sx-02-panettone
Lavazza-Magazine-CookitRight-img-dx-02-panettone
The ideal coffee for this recipe
Divino
A precious espresso, suitable for preparations with milk.

A blend of premium Robusta and Arabica, for a velvety espresso with notes of chocolate and liqueur accompanied by hints of dried fruits.

FIND OUT MORE

Some suggestions for dinner tonight: let these recipes inspire you!

MAGAZINE
Cook It right

Cook it right

FIND OUT MORE
MAGAZINE 15m
Espresso Martini

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10H
Kamut® Khorasan wheat bread with coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 20m
Plumcake with barley

DIFFICULTY
PREPARE IT NOW
MAGAZINE 3H
Tagliatelle with coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 2H
Eggs, mushrooms and coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 5H 10m
Coffee Sorbet

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 15m
Gluten-free coffee cake

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 10m
Coffee Cappuccino

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 50m
Coffee puffs with yuzu filling

DIFFICULTY
PREPARE IT NOW