Separate the egg yolks and place them in a saucepan with the sugar, then add the coffee and liqueur. Mix with a whisk and start to whip the zabaglione in a bain-marie until the mixture appears soft and the volume is doubled.

Then cut the slices of panettone and grill lightly on both sides.

Create a small bed of zabaglione on the plate and place a scoop of ice cream on it. Rest the slices of panettone next to it, decorate with the berries and sprinkle everything with icing sugar.