Panettone tiramisù is made with a seasonal festive panettone dipped in coffee and layered with a silky smooth mascarpone cream.
Most probably during the festivities you either buy yourself a panettone or pandoro, or you are gifted one. They are great to eat with a good cup of coffee or tea. However, if you have plenty and want to try and make the most of it, here is an option.
As the panettone, or else pandoro, are cake based they can easily be repurposed. Here, instead of the Savioradi biscuits I used the panettone. You can easily use the pandoro as well instead.
One thing to be careful with, is this: the panettone or pandoro have a different texture than the savioradi. Therefore, be careful when dipping the pieces into coffee. Only dip it quickly and don’t let it soak a lot of liquid, as this will break the panettone down.
For the cream I went for the classic mascarpone based cream used for the tiramisu. You can either opt for one with raw eggs or the one with cooked eggs. I have done the one with cooked egg yolks but raw egg whites. However, you can easily cook both the egg yolks and whites. As the panettone is quite sweet on its own, I don’t sugar my coffee and tend to use less sugar compared to my usual tiramisù.
Here I decided to serve this tiramisù in a single serving cup. However, you can prepare the recipe in a large dish and then portion each while serving.
- 500 g Panettone
- 4 eggs
- 500 g mascarpone cheese
- 200 ml Freshly brewed strong coffee
- 75 g Sugar
- Unsweeted cocoa powder
- Prepare the coffee to your liking and set aside to cool down.
- Separate the egg yolk and whites.
- In a large heatproof bowl add the egg yolks and the sugar. Place the bowl on top of a pot filled with boiling water. Don’t let the water touch the bottom of the bowl.
- Mix the egg yolks and sugar together until the mixture reaches 70°C. Or else, until the sugar crystals are completely dissolved. Once ready, set the mixture aside until it cools down completely.
- In the meantime, whip the egg whites until they are fluffly. Mix together the mascarpone cheese and the yolks and sugar mixture. Fold in gently the whipped egg whites.
- Gently dip the pieces of cut panettone in the cold coffee. Do not let the panettone get completely soaked. Layer the panettone at the bottom of the dish or cups.
- Then, on top of it, generously add the prepared cream. Repeat this process of layering, until you have used all of the ingredients. You should end up with the cream being the visible top.
- Place the tiramisù in the fridge. Ideally you let it rest overnight so that everything sets completely. Before serving, sprinkle generously the cocoa powder on top.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox