STAR with Pandoro TIRAMISU, an easy and quick dessert for Christmas and the holidays with delicious mascarpone cream, the perfect idea after lunch or dinner.
The star with Pandoro Tiramisu is a dessert that captures the essence of the Christmas holidays, combining two great masterpieces of Italian tradition: the soft Pandoro and the timeless Tiramisu.
The star with Pandoro Tiramisu is a dessert that pleases both adults and children. You don’t need much to make it special: a few decorative details, like a sprinkle of cocoa or roasted coffee beans, can turn it into a truly beautiful dessert to look at, too.
Follow me in the kitchen today for the star with Pandoro Tiramisu.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 pandoro
- 3 eggs
- 3 1/2 oz sugar
- 1 cup coffee
Steps
Separate yolks from egg whites.
Whip the yolks with sugar until you get a light and fluffy cream.
Add the mascarpone to the yolks, mix gently until smooth.
Beat the egg whites until stiff peaks form and incorporate them into the mixture with gentle movements from bottom to top to avoid deflating them.
Cut the pandoro horizontally into thick slices, creating a star-shaped layer.
Place pandoro slices on a serving plate and place a star-shaped mold about 9 inches in diameter on top.
Moisten the base of the pandoro with coffee or a mixture of water and coffee.
Add the mascarpone cream and dust with unsweetened cocoa powder. If desired, you can layer the dessert with pandoro and cream.
Decorate with red fruits and rosemary or chocolate and refrigerate for a couple of hours.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
STAR with Pandoro TIRAMISU
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FAQ (Questions and Answers) STAR with Pandoro TIRAMISU
Can I prepare the star with Pandoro Tiramisu in advance?
Yes, it is advisable to prepare the dessert at least 2-3 hours before serving, so the flavors can blend and the pandoro can absorb the mascarpone cream. It can be stored in the refrigerator for about 24 hours.
How can I prevent the pandoro from becoming too soggy?
Moisten the pandoro with coffee using a brush or a spoon, without overdoing it. Just slightly dampen the surface to prevent it from falling apart.
Is it possible to make a version without raw eggs?
Of course! You can replace the traditional cream with a mascarpone cream without eggs, mixing mascarpone, whipped cream, and powdered sugar for a soft and safe consistency.
