Exquisitely soft and buttery, this naturally leavened Panettone is enriched with rich dark chocolate pieces before being generously filled with a velvety Zabaione custard delicately infused with Marsala wine.
Made using the same meticulous, slow process as our classic Panettone, the chocolate is folded through the dough before baking. Once completely cooled, the cake is filled with luscious Zabaione custard, carefully distributed so that every slice reveals plenty of its rich, creamy centre.
It is then crowned with a generous layer of glossy dark chocolate and finished with delicate milk chocolate curls — an unapologetically indulgent combination of soft Panettone, bittersweet chocolate and fragrant Marsala custard.
Zabaione has been part of Italian dessert tradition for centuries, particularly across Piemonte and Northern Italy, where eggs, sugar and sweet wine are whisked together into one of Italy’s most celebrated custards.
Serve after Christmas lunch with an espresso, or alongside a small glass of Marsala for the full effect.
