Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Wednesday, April 11, 2012
Sabayon with Toasted Pannetone
This wasn't my favorite dessert (I'm not a pannetone fan and marsala isn't my favorite), but it was quite pleasant. It is marsala wine sabayon, lightened with whipped cream, layered with toasted pannetone. We served this very simply, just with some fresh fruit, which I think was a lovely choice.
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