PANETTONE WITH COFFEE ZABAGLIONE the egg yolks and place them in a a the egg yolks and place them in a bain-marie and whisk the mixture a bain-marie and whisk the mixture in the bowl for 10 minutes on low minutes on low in the bowl for 10 the top of the dough with a beaten egg egg the top of the dough with a beaten the bowl with lightly oiled clingfilm and oiled clingfilm and the bowl with lightly to cool and dust with icing sugar. the dough in the lined cake tin and allow allow the dough in the lined cake tin and the flour into a large mixing bowl and bowl and into a large mixing the flour it has doubled in size, grease a size, grease a it has doubled in in a preheated oven at 180C/160C Fan/ in a preheated oven at 180C/160C the Panettone. Grill slices lightly on both the Panettone. Grill slices lightly on both the tin base with baking paper, and make baking paper, and make the tin base with the coffee and liqueur. the coffee and liqueur. the melted butter, Marsala wine, vanilla wine, vanilla butter, Marsala the melted a floured surface, mix the dried fruit into fruit into a floured surface, mix the dried a separate bowl, whisk the sugar and eggs sugar and eggs bowl, whisk the a separate On minutes. the dough and knead lightly for 3-4 Place hour, or to proof for a second time for an until it has doubled in size again. Brush and sprinkle over with almonds. Bake Gas Mark 4 for 55 minutes. Allow Separate saucepan with the sugar. Add Prepare until soft and doubled in volume. Slice sides. Serve with the Zabaglione and enjoy. Place the milk and yeast in a bowl and whisk. bowl and in a and yeast the milk Place In and fluffy. until light Add water. orange blossom extract and Sieve mixture, and the add salt, the yeast/milk whisked egg mixture. Knead hook or by hand. speed with a dough Cover two hours in a warm place. allow to proof for Once tin. 18cm/7in-deep cake Line paper for a 10cm/4in collar with thick baking the sides. 9. 10. 11. 12. 13. Zabaglione: 14. 15. 16. 17. Panettone: 1. 2. 3. 4. 5. 6. 7. 8. © ingredients 3tbsp Marsala wine 1tsp vanilla extract for 500g strong white flour, plus extra dusting ½ tsp salt 75g sultanas 1tsp orange blossom water (or Aroma Panettone, if you have it) 75g candied peel Oil, for greasing 1 free-range egg, beaten 2tbsp flaked almonds Icing sugar, for dusting 200ml coffee (espresso or mocha) 30ml coffee liqueur 6 egg yolks 120g brown sugar 160ml warm milk dried yeast 2tsp (14g) fast-action sugar 100g golden caster 3 free-range eggs, beaten 175g melted butter • • • • • • • • • • • Zabaglione • • • • Panettone • • • • • by Lavazza Panettone Panettone Coffee with Zabaglione is the ISSpresso
fun fact
Samantha Cristoforetti drank the first Samantha Cristoforetti drank espresso made in space. designed first espresso coffee machine for use in space, produced for the ISS by Argotec and Lavazza, in a partnership with the Italian Space Agency (ASI).
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m I ESA Astronaut Samantha
She has been described as a “foodie”, She has been described as a “foodie”, and even worked with Turin-based space food experts, Agrotec, to produce a range of Italian meals to share with her crew mates in space. in engineering and in aeronautical in engineering and in aeronautical regions sciences. She studied in many including Italy, France, Russia and first the USA before becoming Italy’s female astronaut. Samantha was born in Milan, Italy in Samantha was born in Milan, Italy Force 1977. She is a former Italian Air pilot and ESA Astronaut. Cristoforetti holds a masters degree Cristoforetti Samantha Cristoforetti Samantha