• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pina Bresciani
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Christmas Recipes

    Homemade Tiramisu - Pandoro Version!

    5 from 1 vote

    By Pina Bresciani ⁠— December 22, 2019 — 3 Comments

    Jump to Recipe
    Pinterest image for pandoro tiramisu

    If you have leftover pandoro from Christmas, this is the perfect way to use it! This homemade tiramisu is layered with mascarpone, whipped cream and cocoa powder to make a crowd-pleasing dessert.

    Pandoro tiramisu in a white pan with cocoa powder in the background

    This is the perfect post-Christmas dessert! Why post-Christmas you ask? Because how many pandori are you left with once the holidays are over? If you're like me, the answer is many! So what better way to use up a pandoro than to make a homemade tiramisu with it?!

    This is a tiramisu recipe without eggs, and it's also the perfect dessert to feed a crowd!

    What is Pandoro?

    It's a traditional Italian dessert that originated in Verona served at Chirstmas time. This is a good pandoro to use. It is a moist, sweet bread-like cake that is baked in a tall star-shaped pan that gives it its distinct shape. It literally means golden bread (pan d’oro), because it’s made with egg yolks with gives it that deep golden yellow color.

    Pandoro traditionally doesn't have any filling like candied fruit (unlike panettone), but there are other versions of pandoro that are filled with cream, chocolate chips etc. This recipe uses the very traditional pandoro with no filling.

    Pandoro tiramisu without eggs in a white pan

    How to Make Pandoro Tiramisu - Step by Step

    Cut the pandoro - cut it in half vertically, and continue cutting into half inch thick pieces. The pieces will be very large at this point. Cut them down smaller so that they fit in the pan and cover the surface of the pan (photo 1)

    In the bowl of a stand mixer, whip cream, sugar and vanilla extract together. Whip until thick but not yet holding peaks. Add mascarpone to the mixture, and continue whipping until the mascarpone is fully mixed in, and the cream is velvety and smooth in texture, and holding stiff peaks.

    Pour cold coffee in shallow dish. Mix in the amaretto or rum. Dip half the pandoro pieces into the coffee, ensuring that they are covered in coffee, but not soaking wet (this will make the tiramisu too soggy). Add the pandoro pieces to the pan in a single layer (photo 2)

    Top with half the mascarpone mixture and level out. Dust with cocoa powder (photo 3)

    Step by step photos on how to make pandoro tiramisu (steps #1-3)

    Dip the remaining pandoro pieces in the cold coffee and add this second layer of pandoro pieces to the pan. Top with remaining mascarpone/cream mixture (photo 4)

    Cover with saran wrap and refrigerate for at least 2 hours. Dust with cocoa powder before serving (photo 5)

    Step by step photos on how to make pandoro tiramisu (steps #4-5)

    Top Tips For Making Homemade Pandoro Tiramisu:

    • This recipe is based off a 10x13 inch baking dish
    • I used a 700g pandoro, but pandoro also comes in 1kg versions. Using a 1kg pandoro would work for this recipe, you may just get more slices than I did
    • You can use an enamel baking dish, a glass dish, or a ceramic dish will work well too
    • I used espresso from my Breville espresso machine, but coffee from a moka pot works well too.
    • The tiramisu needs to be kept refrigerated at all times, give the mascarpone and cream content
    • I recommend letting the tiramisu rest in the refrigerator for at least 2 hours in order to set, but letting it rest overnight would be even better.
    • The tiramisu will last in the fridge for 3-4 days.

    Slice of eggless pandoro tiramisu on a plate with moka pot in the background

    More Italian Christmas Desserts You Might Like:

    • Pandoro Christmas Tree Cake
    • Overnight Panettone French Toast
    • Amaretti Cookies

    If you’ve tried making this Homemade Pandoro Tiramisu, or any other recipe on the blog please let me know what you thought of it, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    Front angle view of pandoro tiramisu with cocoa powder in the background
    Print Pin
    5 from 1 vote

    Pandoro Tiramisu

    If you have leftover pandoro from Christmas, this is the perfect way to use it! Pandoro is layered with mascarpone and whipped cream and cocoa powder to make a delicious dessert!
    Course Dessert
    Cuisine Italian
    Prep Time 1 hour hour
    Servings 12 people
    Calories 606.61kcal
    Author Pina Bresciani

    Ingredients

    • 1 Pandoro 700g
    • 2 cups whipping cream
    • 2 cups mascarpone cheese room temperature
    • ½ cup sugar or to taste
    • 2 teaspoon vanilla extract
    • 2 tablespoon amaretto or rum
    • 2 cups strong cold coffee I used espresso from my espresso machine
    • cocoa powder for dusting

    Instructions

    • Cut the pandoro - cut it in half vertically, and continue cutting into half inch thick pieces. The pieces will be very large at this point. Cut them down smaller so that they fit in the pan and cover the surface of the pan.
    • In the bowl of a stand mixer, whip cream, sugar and vanilla extract together. Whip until thick but not yet holding peaks. Add mascarpone to the mixture, and continue whipping until the mascarpone is fully mixed in, and the cream is velvety and smooth in texture, and holding stiff peaks.
    • Pour cold coffee in shallow dish. Mix in the amaretto or rum. Dip half the pandoro pieces into the coffee, ensuring that they are covered in coffee, but not soaking wet (this will make the tiramisu too soggy). Add the pandoro pieces to the pan in a single layer.
    • Top with half the mascarpone mixture and level out. Dust with cocoa powder.
    • Dip the remaining pandoro pieces in the cold coffee and add this second layer of pandoro pieces to the pan. Top with remaining mascarpone/cream mixture.
    • Cover with saran wrap and refrigerate for at least 2 hours. Dust with cocoa powder before serving.

    Recipe Notes

    • This recipe is based off a 10x13 inch baking dish
    • You can use an enamel baking dish, a glass dish, or a ceramic dish will work well too
    • I used espresso from my Breville espresso machine, but coffee from a moka pot works well too. 
    • The tiramisu needs to be kept refrigerated at all times, give the mascarpone and cream content
    • I recommend letting the tiramisu rest in the refrigerator for at least 2 hours in order to set, but letting it rest overnight would be even better.
    • The tiramisu will last in the fridge for 3-4 days. 
    Nutrition Facts
    Pandoro Tiramisu
    Amount Per Serving
    Calories 606.61 Calories from Fat 394
    % Daily Value*
    Fat 43.73g67%
    Saturated Fat 27.96g175%
    Cholesterol 91.84mg31%
    Sodium 184.33mg8%
    Potassium 49.1mg1%
    Carbohydrates 43.33g14%
    Sugar 26.5g29%
    Protein 8.32g17%
    Vitamin A 1108.1IU22%
    Vitamin C 0.24mg0%
    Calcium 78.28mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    More Christmas Recipes

    • Panettone Tiramisu
    • Panettone bread pudding in a baking dish topped with whipped cream and berries
      Overnight French Toast - Panettone Version!
    • Pandoro christmas tree cake with nutella topped with fresh flowers
      Pandoro Christmas Tree Cake with Nutella and Whipped Cream
    • The Ultimate Christmas Cookie Box
      The Ultimate Christmas Cookie Box
    408 shares
    • X
    • Facebook

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patricia P Mapley says

      February 07, 2022 at 3:59 pm

      I am not a novice dessert maker. I made this for my husband's birthday. Disappointment is an understatement. I ended up throwing the whole thing away. It was bitter and the mascarpone and heavy cream mixture was awful and it set up like a rock. I can't even give it one star.

      Reply
      • Pina says

        February 07, 2022 at 5:08 pm

        I’m so sorry it didn’t turn out! Can’t think of why the mascarpone cream would harden, but apologies nonetheless.

        Reply
    2. Ann says

      May 04, 2024 at 4:00 pm

      5 stars
      Fabulous, utterly delicious, easy to make.

      I make this Tirimisu often. My family and everyone I serve it to loves it.

      Reply

    Primary Sidebar

    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

    Popular

    • Bowl of authentic cacio e pepe
      How To Make An Authentic Cacio e Pepe Like A Roman
    • Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
    • Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series
    • Pasta Amatriciana - The Real Roman Recipe!

    Desserts

    • Easiest Ever Lemon Blueberry Ricotta Cake
    • Orange upside down cake in a big plate with slice cut out
      Orange Upside Down Cake
    • Pistachio muffins topped with pistachio crumble
      Pistachio Muffins - {Real Pistachios, No Pudding Mix}
    • Pistachio cream in a bowl with a pistachios scattered around
      Pistachio Cream - Made with REAL Pistachios!

    Footer

    Copyright © 2025 Pina Bresciani | Privacy Policy

    408 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.