Pandoro Stars with Zabaione Cream

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PRESENTATION

Imagine the crispy golden crust of a slice of pandoro just toasted, releasing its delicate buttery notes. Imagine drizzling it with a very special cream, reminiscent of Christmas, like zabaione. What can make simplicity even more perfect? Perhaps a drizzle of chocolate sauce...? We've added that too, to our pandoro stars with zabaione cream: and the result is a joy for the eyes and the palate! To conclude a sumptuous holiday menu with a good Christmas dessert or New Year's dessert, or to treat yourself to a snack rich in flavors and suggestions, this simple and delicious version of stuffed pandoro is the most tempting answer: try it yourself!

After trying the pandoro stars with zabaione cream, don't miss these pandoro recipes:

INGREDIENTS

Pandoro pastry 14.1 oz (400 g) - (3 slices)
For the Zabaione
Egg yolks 4 - (of organic eggs)
Sugar 0.4 cup (80 g)
Marsala wine 1.7 oz (50 g)
For the Chocolate Ganache
Dark chocolate 2.5 oz (70 g)
Fresh liquid cream 0.3 cup (65 g)
Preparation

How to prepare 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!

Storage

It is recommended to assemble the pandoro stars at the time of serving and to prepare the zabaione cream no more than 2 hours in advance. Freezing is not recommended.

Tip

You can also fill the pandoro stars with mascarpone cream and add berries to the filling.

Looking for an alternative to zabaione? Try our chocolate cream for pandoro or the mascarpone cream for pandoro and panettone!

If you don't have a thermometer, you can use the spoon test: dip it into the mixture so that the back is coated with the cream, swipe a finger through it and check that the two parts remain separate (see the video for more details).

For the translation of some texts, artificial intelligence tools may have been used.