This is the last of the Panettone 4 ways series, and it just might be my favorite! I always have my Pandoro with coffee in the morning, so why not make a Pandoro tiramisu? I have to say, the finished product was perfection. The coffee, mascarpone and whipped cream pair perfectly together. Tiramisu usually has eggs in it, but this recipe doesn’t, making for a lighter, fluffier dessert. We served it for dessert after a New Year’s Day family dinner and it was a hit! Everyone wanted the recipe, so we made it a part of the series!
We made these in individual mason jars, but you can easily assemble it in a baking dish and slice it up.
I really hope you enjoyed the Panettone 4 Ways series! Which one was your favorite?
- 2 cups whipping cream
- 2 cups mascarpone cheese, room temperature
- 2 tbsp sugar (or to taste)
- 2 tsp vanilla extract
- 2 tbsp amaretto or rum
- 2 cups strong cold coffee (I used espresso from my espresso machine)
- 1 Pandoro (I used the 1kg Maina panettone)
- cocoa powder for dusting
- Whip cream, sugar and vanilla. Add mascarpone to the mixture, and continue whipping until the mascarpone is fully mixed in, and the cream is velvety and smooth in texture.
- Cut your Pandodro into cubes. Pour coffee in shallow dish. Dip Pandoro cubes into coffee, ensuring that they are covered in coffee, but not soaking wet (this will make the tiramisu too soggy). Add the Pandoro cubes to the bottom of the mason jar. Top with the mascarpone mixture and level out. Repeat layers until the mason jar is full, ending with the cream (I had 3 layers total).
- Cover with saran wrap and refrigerate for at least 2 hours. Dust with cocoa before serving.