Entertain to Impress: Decadent Easter Recipes from Bauli!

Easter is fast-approaching (April 5th), and if you are looking to celebrate the holiday with something a little more innovative than the typical chocolate-filled Easter Basket, we wanted to pass along some delicious recipes from Bauli that are easy to prepare, 100% scrumptious, and will have your family and friends thinking you were slaving for hours in the kitchen (we won’t spill your secret)!


The below recipes incorporate “the ultimate holiday hostess gift,” Italian cakes Panettone & Pandoro from leading Italian confectionary brand, Bauli.  For decades, the Bauli name has been associated with shared moments of sweetness, joy, and tradition, and its signature cakes are made with high-quality butter and fresh eggs for an unmistakable, inviting aroma.


Bauli’s Bellini Parfaits with Panettone, Poached Pears, and Prosecco Zabaglione


Makes 6 servings


  • 6 semi-ripe freestone peaches
  • 3/4 cups granulated sugar
  • 3 cups water
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • Garnish: Lightly sweetened whipped heavy
  • cream,1/2 cup lightly toasted sliced almonds,
  • fresh mint leaves

The Zabaglione:

  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • 1 cup Prosecco
  • 1 tsp pure vanilla extract
  • 3/4 cup heavy cream, whipped
  • 3-4 cups Panettone, cut into 1/2-inch cubes


  • Start by preparing the peaches: Bring plenty of water to a boil in a large saucepan, add the peaches and simmer for 1 minute. Remove peaches from the water and carefully peel off their skin. Cut the peaches in half, remove the pits and set aside.
  • In a large saucepan, combine the sugar, water, cinnamon and vanilla. Bring to a boil, reduce heat and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender. Transfer the peaches to a cutting board, cut into 1/3-inch wedges and set aside. Reserve the poaching liquid separately.
  • The zabaglione: In a large mixing bowl, combine the egg yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don’t let the mixture come to a boil or the eggs will curdle. Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.
  • To assemble the parfaits, you will need 6 tall glasses. Spoon about 2 heaping Tablespoons of the zabaglione into the bottom of each glass. Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup and sprinkle the bread with 1-1/2 Tablespoons of the reserved peach syrup. Add peach slices using about 1/2 of a peach per layer. Continue layering with zabaglione, then Panettone, peach syrup and peaches and finish with a third layer of zabaglione. You should have 3 layers of zabaglione, 2 layers of Panettone and 2 layers of peaches. Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving. The longer the parfaits chill, the better they become. You can successfully make them well ahead of serving.
  • Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and leaves of fresh mint.


Bauli’s Pandoro Tiramisu

Fabio Tiramisu


  • 4 eggs, separated
  • 2 (8-ounce) containers mascarpone
  • 4 oz. sugar, divided
  • Pinch salt
  • 1 1/4 cups brewed espresso, cooled
  • 1/4 cup Marsala wine
  • 3 each Pandoro, cut into medium size sticks
  • 3 tbsp unsweetened cocoa powder
  • 1/3 cup grated dark chocolate, to garnish


  • Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.
  • In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.
  • Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray. Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.
  • Garnish the top with grated chocolate, wrap with plastic, and set in the fridge for 3 hours for flavors to set.


So get in the kitchen, and prepare to impress! Let us know what you think, and get social!


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