Zabaione Cream for Panettone
DATE & TIME
Chef Francesco teaches us how to make the perfect Zabaione one of the most classic and creamy desserts that one finds in many places. It's served in small cups, and is also excellent for dipping cakes, cookies or.. Panettone!
Click on Read More to find out more about the recipe and ingredients needed.
About the ingredients
- 5 egg yolks
- 3/8 cups sugar
- 1 fl oz Marsala or Vinsanto
- Metal mixing bowl
- Glass bowl
- Serving glass
About Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
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