Wrapping up the December baking marathon with panettone!
Seeing as it didn’t really work, I’ll just give you a serving suggestion.
Toasted panettone with Grand Marnier zabaglione
6 wedges panettone
4 egg yolks, room temperature
1/2 cup caster sugar
2 tbsp Grand Marnier
3/4 cup heavy cream
In a metal bowl, whisk egg yolks and sugar until creamy. Whisk in the Grand Marnier.
Place about 2cm of water in a saucepan that the bowl will sit in the top of and bring to simmer. Sit the bowl on the saucepan and whisk the egg yolk mixture until it thickens, about 10 minutes.
Remove bowl from heat and continue whisking until cooled (it will thicken more as it cools), then refrigerate until chilled.
Whip cream until it begins to thicken. Fold into egg mixture.
Return to fridge until ready to serve.
Preheat oven to 180°C. Put the wedges of panettone on a baking sheet and into the oven for 10 minutes, turning after 5 minutes, until lightly toasted.
Place in serving dishes while still warm and douse liberally with zabaglione.