ZABAGLIONE FILLED PANNETONE

By Emily Luchetti

(Serves 16)

• 2 pound 4.5 ounce Pannetone (8 1/2 inches wide)
• 6 large egg yolks
• 6 tablespoons sugar
• 1/2 cup Marsala
• Pinch salt
• 1 1/2 cups heavy whipping cream
• 1 1/4 cups chocolate chips

Cut a 5 1/2 inch circle in the middle top of the pannetone. Hollow out 2/3 of the center of the pannetone.

Whisk together the egg yolks, sugar, Marsala, and salt in a stainless steel bowl. Place the bowl over a pot of boiling water, making sure the water is not touching the bottom of the bowl. Whisk continually until thick like mayonnaise, about 3 minutes. Place the bowl over an ice bath and cool to room temperature. Whip the cream to soft peaks. Fold the cream and then the chocolate chips into the Marsala mixture.

Fill the inside of the Pannetone with the zabaglione cream. Cover with plastic wrap and refrigerate for one hour or overnight.

Slice and serve.

Quick & Easy Variation for 1-Pound Pannetone

(Serves 6-8)

Cut about 3 1/2 inch circle in the middle of a 1 pound Pannetone. Hollow out 2/3 of the center of the Pannetone.

Whip 1 cup cream with 1 tablespoon of sugar, grated zest from one orange and 1/4 teaspoon vanilla extract until soft peaks. Fold in 3/4 cup chocolate chips. Fill and serve as directed above.

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