The mascarpone and pandoro cup is a delicious dessert that’s easy and quick to prepare, perfect for serving at Christmas and New Year’s. It’s also a perfect recipe for using leftover pandoro after the holiday feasts. A kind of tiramisu, prepared with a delicious mascarpone cream and pieces of pandoro soaked in coffee, served in single-portion cups. Last year, to use up panettone, I instead prepared panettone cups with whisky cream: a real treat!
The recipe is very simple and to prepare this dessert I recommend using pasteurized mascarpone cream. The recipe uses eggs, or rather in this case, I used only yolks and one can never be quite sure of their freshness and source. It’s better to subject them to pasteurization first.
Once the cream is prepared, proceed as you would for classic tiramisu: alternating the cream with pieces of pandoro soaked in coffee. The result will be a delicious and quick dessert, which you can also prepare at the last minute. You can indeed prepare the mascarpone cream in advance: the evening before for the next day, or the morning for the same evening. Now let’s go to the kitchen because the mascarpone and pandoro cup will be ready in a click!
If you’re interested in other Christmas dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
- Energy 931.48 (Kcal)
- Carbohydrates 83.72 (g) of which sugars 57.90 (g)
- Proteins 11.96 (g)
- Fat 65.10 (g) of which saturated 36.08 (g)of which unsaturated 2.65 (g)
- Fibers 4.82 (g)
- Sodium 185.39 (mg)
Indicative values for a portion of 201 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups mascarpone
- 4 egg yolks
- 3/4 cup sugar
- 3 1/2 tbsp water
- 5 oz pandoro
- coffee (as needed)
- chocolate chips (as needed)
Tools
- Mixer
- Bowl
- Saucepan
- Thermometer
- 4 Cups
Steps
First, prepare the mascarpone cream with pasteurized egg yolks. Separate the egg whites from the yolks and place the yolks in a bowl. Meanwhile, prepare the syrup. Pour the sugar and water into a saucepan and heat on low flame. As soon as it reaches the first boil, bring the syrup to a temperature of 250°F with the help of a kitchen thermometer.
Meanwhile, start beating the yolks with the electric mixer. When the syrup has reached the correct temperature, pour it slowly over the yolks while continuing to beat until you have obtained a light and fluffy mixture and the bowl has cooled down.
Then add the mascarpone and mix it in with the beaters or a spatula, using upward movements to not deflate the mixture.
The mascarpone cream is ready! Now we move on to the dessert assembly. First, prepare the coffee and let it cool. Then cut the pandoro into cubes and put some in each cup. Pour 3 or 4 teaspoons of coffee over the pandoro pieces and add a couple of tablespoons of mascarpone cream. Add more pandoro cubes, more coffee, and finally more mascarpone cream.
The mascarpone and pandoro cream is ready! Decorate with some chocolate chips and refrigerate for 2 hours.
Variations and Tips for Mascarpone and Pandoro Cup
The mascarpone and pandoro cup can be stored in the refrigerator for up to one or two days.
FAQ Questions and Answers for Mascarpone and Pandoro Cup
What can I substitute for chocolate chips?
Instead of chocolate chips, you can use unsweetened cocoa powder.
