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!
Video
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.