PANDORO STAR WITH TIRAMISU, quick Christmas dessert with coffee and mascarpone cream, ready in a few minutes, delicious recipe perfect for the holiday season, also great in the paradise version, or with panettone and cream.
Another super delicious version, the pandoro star with tiramisu with coffee and chocolate is even more delicious than the mascarpone version I made yesterday HERE or isn’t it?
Of course, it’s a matter of taste and I love it with coffee, the pandoro star with tiramisu is really simple to prepare and so good, a perfect recipe for the upcoming Christmas holidays, maybe you can prepare it right on Christmas Day or New Year’s.
Surely you can fill the base of the typical pandoro with the cream you like best and if you love coffee desserts but don’t prefer mascarpone, you can always opt for a coffee pastry cream HERE.
Anyway, this version was also very popular, for Christmas I have a wide choice, I still have to decide how to fill it.
Follow me in the kitchen today there is the pandoro star with tiramisu!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.3 oz pandoro (base of a pandoro)
- 14.1 oz mascarpone
- 2 tbsp instant coffee
- 1 egg
- as needed chocolate
- as needed hazelnut grains
- 1/4 cup sugar
Steps
Cut the base of a pandoro to a height of about 2 inches and hollow it out leaving an edge of about 0.4 inches, cut the inside into cubes for decoration.
Mix the egg yolk with the sugar and add the mascarpone and coffee, then whip the egg white and add it to the cream, if you don’t want to use raw egg, cook the yolk with the sugar on the stove in a double boiler or on very low heat for a few minutes.
Fill the dessert with cream, save a little aside then make decorative peaks with the help of a pastry bag with a 0.8-inch star nozzle.
Dust the entire dessert with powdered sugar then in the center with cocoa being careful not to go beyond, add hazelnut grains, pandoro cubes, and chopped chocolate.
Keep in the fridge until ready to serve.
Bon appétit
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