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Serves 6 - 8
1 Panettone, about 1 pound
5 egg yolks
5 tablespoons granulated sugar
Pinch saffron
1 1/2 cups dry white wine
1 envelope, about 1 tablespoon, unflavored gelatin
1 cup heavy cream
1 tablespoon confectioners' sugar
Zest of a large orange
Slice off the top of the panettone, about one inch down. Using a sharp knife, hollow out the panettone, leaving a layer about 1/2 inch thick on the sides and bottom.
Meanwhile, prepare the zabaglione, using the eggs yolks, granulated sugar, saffron, and 1/2 cup wine. As you cook the zabaglione in a double boiler, add the gelatin and the remaining wine and stir well.
Transfer the zabaglione to a crockery or glass bowl and allow it to cool. Refrigerate until quite firm (about one hour).
Using a chilled metal bowl and wire whisk, whip the cream along with the confectioners' sugar, then add the cooled zabaione. Whip again to produce crema zabaione. Pour the crema zabaione into the hallowed out panettone, put back on the top, and completely wrap the stuffed panettone with aluminium foil and refrigerate overnight.
The following day, cut the panettone in half vertically, and then cut each half into four wedges. Serve immediately topped with orange zest.
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