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PANETTONE AND ZABAGLIONE

To make the zabaglione:  In a mixing bowl beat the eggs, egg yolks, sugar and a pinch of salt until a ribbon is obtained.  Stir in the Marsala.  Place the bowl in the top of a double boiler over barely simmering water and continue beating until the mixture becomes creamy and thick.  Remove the bowl from the heat and add the Cognac. Place the mixing bowl inside a bowl filled with ice water to cool it down completely.  In a small bowl whisk together the Mascarpone and 1/4 cup of the heavy cream.  Fold the Mascarpone mixture into the egg mixture.  Beat the remaining cream until stiff and fold it into the Mascarpone mixture.  Chill.  Cut the panettone into thin slices and toast under the broiler.  Serve with the Zabaglione.
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1- or 2-lb panettone loaf
2 eggs + 3 egg yolks
1/2 cup sugar
5 tbsp dry Marsala
1 tbsp Cognac
3/4 cup Mascarpone
1 cup heavy cream
1/2 cup confectionerÕs sugar
salt
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mn
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Small panettones are preferable to large ones.  If unavailable, cut the large slices in half before toasting.
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Italy
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Desserts
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Crˇmant de Bourgogne
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