This panettone tiramisu is a great way to use up leftover panettone after the holidays! Eggs and mascarpone make a delicious cream and the panettone is soaked in coffee to make the most delicious dessert.
This panettone tiramisu is a traditional Italian tiramisu method using eggs, mascarpone, sugar and coffee - there's not many ingredients if you think about it! If you're looking for a tiramisu recipe without eggs, check out this pandoro tiramisu.
Why you should make this panettone tiramisu
- It's a great way to use leftover panettone after the holidays - I always have so many panettoni lying around after the holidays are over. So why not use it up to make tiramisu?!
- It's delicious - Panettone makes an excellent base for tiramisu. Ladyfingers are traditionally used to make tiramisu, but the candied fruit and raisins in the panettone give it an extra depth of flavor and element that is different from a classic tiramisu. Combined with the mascarpone cream and coffee, it's an irresistible dessert!
- You can make it well in advance - Tiramisu gets better the longer it sets. In fact, it has a mandatory resting time (in the fridge) for at least 3 hours. You can make it 1-2 days in advance, and serve it when you're ready.
Ingredients you'll need
- Panettone - a traditional panettone with candied fruit and raisins works well in this recipe - they add an extra depth of flavor to the whole dessert
- Espresso - dip the panettone in coffee - heaven!
- Mascarpone - a soft Italian cheese (similar to cream cheese) that helps create a delicious cream to layer between the coffee-soaked panettone
- Eggs (separated into yolks and whites) - forms the base of the mascarpone cream
- Granulated sugar
- Cocoa powder - to dust the tiramisu with at the end
How to store/make in advance
- Store in the fridge for up to 4 days
- You can make tiramisu 1-2 days in advance and store it in the fridge until ready to serve
More holiday Italian dessert recipes
- Homemade Tiramisu – Pandoro Version!
- Pandoro Christmas Tree Cake with Nutella and Whipped Cream
- The Best Struffoli Recipe
If you tried making this Panettone Tiramisu, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can follow me on Instagram, Facebook, Twitter, Pinterest and TikTok to see more delicious food and what I’ve been up to.
Recipe
Panettone Tiramisu
This panettone tiramisu is a great way to use up leftover panettone after the holidays! Eggs and mascarpone make a delicious cream and the panettone is soaked in coffee to make the most delicious dessert.
Servings 6 people
Ingredients
- 1 panettone 500g
- 5 eggs yolks and whites separated
- 2 cups (475 g) mascarpone room temperature
- ½ cup granulated sugar
- 1.5 cups espresso coffee from espresso machine or moka pot
- cocoa powder for dusting
- chocolate shavings (optional)
Instructions
- Make the cream: In the bowl of KitchenAid mixer fitted with the which attachment (or alternatively with an electric hand mixer), beat the egg yolks and the sugar until light in color (at least 2 minutes).
- Add the mascarpone to the egg yolk mixture in batches until well incorporated.
- In a separate bowl, with an electric hand mixer, beat the egg whites to stiff peaks.
- Fold the egg whites into the egg yolk/mascarpone mixture, in motions that work from the bottom of the bowl to the top - this will help keep the air in and keep the mixture light and fluffy.
- Cut the panettone into slices about ¾-1 inch thick. In a rectangular baking dish, spoon a bit of cream on to the bottom of the dish.
- Place the cooled coffee in a flat dish, and gently dip a panettone slice into the coffee on both sides. Do not submerge the slice in the coffee or it will get too soggy. Work quickly when dipping the panettone in, so it does not get soggy. Just barely dip it in the coffee.
- Lay the panettone slice down and repeat, dipping in the coffee and placing in the dish until the first layer is complete.
- Cover the first layer with half of the remaining cream. Continue dipping the panettone slices in the coffee for the second layer, and place on top of the cream, forming a second layer of panettone.
- Top the panettone with the remaining cream. Dust with cocoa powder and chocolate shavings (optional). Store in the fridge for at least 3 hours, or overnight. so it settles.
- Remove from the fridge, cut into pieces and serve!
Recipe Video
Recipe Notes
- Don't submerge the panettone slices in the coffee - it will be too soggy. Try to coat the slices in the coffee quickly and swiftly so they are just "kissed" with coffee
- I used a classic panettone for this recipe - one with candied fruit and raisins. Other flavors of panettone would work well too, or even pandoro would work well.
- This recipe uses raw eggs - they are not tempered. This is the traditional way to make tiramisu.
- The size of the pan I used is:
- The panettone used in this recipe is a 500g panettone. This is smaller than standard sized panettone, so if you use a standard sized panettone, you may have some slices left over.
Helen says
I made this for a djnner party with very old friends. I was very rushed and didn't refrigerate before serving! My guests raved about it, beyond delicious, tasty but not overly rich, I would say it's the best Tiramisu I have ever eaten. Can't wait to serve it to my son in law, who is of Italian origin, his comments will be gold. Definitely a favourite now, Thank you Pina.
Pina says
Hi Helen, I'm so glad you liked it! You can never go wrong with tiramisu - especially one made with panettone!!
-Pina
Linda Chromey says
Has anyone made this with the chocolate chip panettone?