Separate the egg yolks and put them in a pan with the sugar.
Add the coffee and liqueur.
Mix with a whisk and start to whip the zabaglione in a bain-marie.
Continue to whip until the mixture is soft and fluffy and twice the volume.
Cut a slice of Panettone into thin slices and grille lightly on both sides.
Place a scoop of ice cream onto a plate or bowl.
Arrange the zabaglione in another bowl.
Decorate with fresh herbs and fruits of the forest, sprinkle with icing sugar and serve.