Pandoro Stars with Zabaione Cream

To prepare the pandoro stars with zabaione cream, start with the zabaione: place a saucepan with water on the stove and bring it to a simmer, then insert a bowl inside for the double boiling method. Add the egg yolks 1 and sugar 2 and whisk by hand until the mixture reaches a temperature of 180°F-185°F 3.

Add the Marsala wine 4 and continue stirring 5. Once the mixture is light and frothy, move the bowl into a larger bowl filled with ice and water 6; this will stop the cooking and prevent it from becoming scrambled.

Continue to whisk for about a minute 7, then transfer your zabaione into a bowl and set aside (room temperature is fine). Proceed to make the chocolate ganache: finely chop the dark chocolate 9 and place it in a bowl.

Heat the cream in a small saucepan and once it reaches a simmer, pour it directly into the bowl with the chocolate 10. Stir gently with a spatula or whisk 11, without incorporating too much air, until the chocolate is completely melted. At this point, you'll have a smooth and creamy ganache, set aside 12.

Cut the pandoro horizontally starting from the base, to obtain 3 slices totaling about 14 oz of pandoro 13. Heat a flat non-stick pan and lightly toast the pandoro stars 14 on both sides, being careful not to burn them 15.

You're ready to assemble your pandoro stars: spread a couple of tablespoons of zabaione on a serving plate 16 and place the first toasted slice 17, then add another 2 tablespoons of zabaione 18 and spread it to cover all the points well.

Add another slice of pandoro so that the points are staggered. Fill with a bit more zabaione and finish with the last slice of pandoro 19. Pour the remaining zabaione and spread it over the entire slice. Decorate the surface by dripping the ganache with a spoon 20. The pandoro stars with zabaione cream are ready; all that's left to do is serve them 21!