Panettone tiramisù is made with a seasonal festive panettone dipped in coffee and layered with a silky smooth mascarpone cream.
Servings: 4 people
- 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.