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

Servings 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.

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