PREPARING THE ZABAIONE BASE
Start by separating the yolks from the whites. In a large bowl, combine the egg yolks with the sugar and begin whisking (by hand or with an electric mixer). Once you have a pale and fluffy cream, gently incorporate the sifted cornstarch, mixing carefully to avoid lumps. Meanwhile, pour the dry Marsala into a thick-bottomed saucepan and bring it to a boil over high heat.
QUICK COOKING OF THE ZABAIONE
This is the crucial phase for perfect consistency. As soon as the Marsala boils, pour the egg and sugar mixture into the boiling liquid all at once. Immediately place the saucepan back on the heat. Watch closely: as soon as you see small bubbles forming at the sides and the mixture begins to puff up in the center, whisk vigorously and energetically. It will only take about 20–30 seconds: the cream will thicken and swell almost instantly. Remove from the heat immediately to prevent the eggs from overcooking.
COOLING AND CREATING THE CHANTILLY
To preserve creaminess and stop the cooking process, immediately transfer the zabaione to a clean bowl and place the bottom of the bowl into a larger container filled with ice and water (an ice bath). Continue whisking until the cream has cooled down. Once the zabaione reaches room temperature, fold in the previously whipped cream. Use a spatula with gentle movements from bottom to top to avoid deflating the mixture, resulting in a soft, velvety, ivory-colored chantilly.
PREPARING THE RED BERRY SAUCE
While the cream rests, prepare the sauce. In a non-stick saucepan, combine the red berries, brown sugar, and a few drops of lemon juice. Cook over medium heat for about 5 minutes until the fruit releases its juices, creating a dense and glossy syrup. At this point, choose your desired texture: strain it for a smooth, elegant sauce; blend it for a thick coulis; or leave it rustic with whole pieces of fruit.
TOASTING AND PLATING
Heat a non-stick pan without adding any fats. Slice the Giusti Panettone and toast it for about 1 minute per side: it should be warm, crisp, and slightly golden on the surface, releasing its buttery and citrusy aromas. Place the warm slice on a plate, garnish with a generous spoonful (or quenelle) of the cold zabaione chantilly, and drizzle with the red berry sauce. Complete the dish with the final touch: a few precious drops of Giusti 3 Medals Balsamic Vinegar of Modena directly onto the cream to enhance its sweetness with its signature sweet-and-sour notes.
