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 zabaione, using the egg yolks,
granulated sugar, saffron, 3/4 cup wine and the orange extract. Sprinkle
the gelatin over the remaining 1/2 cup wine. As you cook the zabaione in a
double boiler, add the softened gelatin and the wine and stir well. Transfer the zabaione 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 Panettone container. Put
the lid back on the top, completely wrap the stuffed Panettone with
aluminum foil and refrigerate overnight.
The following day, cut the Panettone in half vertically and each half into four wedges. Serve
immediately with orange zest sprinkled over.
Serves 6-8
