PANDORO TIRAMISU with CHOCOLATE, an easy and quick Christmas dessert, creamy, perfect after lunch, great for the holiday season made in no time.
The PANDORO TIRAMISU with CHOCOLATE is officially my ‘all-purpose saver’ dessert for the holidays. You know when after Christmas you find yourself with two pandoros, three panettones, a thousand crumbs and a slight sense of guilt? Well, with this recipe all of that disappears… except for the dessert, which remains creamy, delicious, and perfect to serve after lunch. It’s an easy and quick Christmas dessert, made literally in a few minutes, ideal when you have unexpected guests or zero desire to turn on the oven.
The base is very simple: instead of ladyfingers, you use slices of pandoro, which absorb the cream and become soft and fragrant within an hour. The chocolate cream is a true treat, creamy to the right point and ready without stress. The result? A soft as a cloud Christmas tiramisu, which seems complicated but is not at all, and is perfect even for those who want to reuse leftover pandoro or panettone without having the same breakfast for days.
A little winning trick: cut the pandoro into thin slices so it fits better in the dish, and soak it lightly if you like it softer. You can also add a touch of liqueur or a sprinkle of coconut for an even more festive touch. Prepare it in the evening, let it rest, and the next day it’s even better.
Join me in the kitchen today for PANDORO TIRAMISU with CHOCOLATE.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 12.3 oz pandoro
- 0.4 cup coffee
- 3.5 oz 60% dark chocolate
- 8.8 oz mascarpone
- 5.3 oz vegetable cream for whipping
- powdered sugar
Steps
Melt the chocolate bain-marie or in the microwave (30 sec at a time, stirring).
Let it cool slightly: it should be fluid but not hot.Whip the cream not completely, leaving it slightly soft, and add the melted chocolate.
In a bowl, mix the mascarpone with the powdered sugar, then gently combine the two mixtures.
Cut 1–1.5 cm (0.4-0.6 inches) thick slices of pandoro and arrange them at the bottom of the pan or in 4 small cups.
Lightly soak with coffee or a mix of milk and coffee, cover with a generous layer of chocolate cream, repeat a second layer of pandoro + cream.
Dust with unsweetened cocoa and refrigerate to set for at least an hour.
Bon appétit
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PANDORO TIRAMISU with CHOCOLATE
Smart tip: make individual portions in small glasses, super elegant and convenient for buffets and holiday parties. And if you want to lighten it up, you can use light mascarpone or half ricotta and half cream: it remains very creamy.
FAQ PANDORO TIRAMISU with CHOCOLATE
Can I use panettone instead of pandoro?
Of course, it becomes even more aromatic.
Can the pandoro tiramisu with chocolate be prepared in advance?
Yes, in fact, it improves after a few hours of rest.
Should it be stored in the fridge?
Always! It’s best consumed within 2 days.
Can I make it without chocolate?
Certainly, just omit it, and it remains a more classic pandoro tiramisu but still delicious.
