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Panettone with coffee eggnog

DIFFICULTY
0m

Ingredients
  • 200 ml of coffee (espresso or mocha)
  • 30 ml of Borghetti coffee liqueur
  • 6 egg yolks
  • 120 g brown sugar
  • 6 slices of panettone
  • 250 g of fior di latte (plain) ice cream
  • berries
Preparation

Method

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

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

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

Presentation

Create a small bed of zabaglione on the plate and place a scoop of ice cream on it. Rest the slices of panettone next to it, decorate with the berries and sprinkle 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.

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