The holiday season is already over, but it’s very likely to still have some leftover panettone or pandoro at home. So, here we are inventing some solutions to clear out the pantry with a recycling recipe. What better way to pair these desserts with a delicious cream? And that’s exactly what we’re going to do today, a very easy and super delicious dessert that everyone will surely love: the Pandoro and Mascarpone Cream Cups. Yes, friends! This Tiramisu in a glass will please everyone and also impress when presented at the table. Let’s see how to make it.
You can also read:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
- Energy 577.76 (Kcal)
- Carbohydrates 53.78 (g) of which sugars 31.03 (g)
- Proteins 12.02 (g)
- Fat 35.68 (g) of which saturated 19.15 (g)of which unsaturated 1.41 (g)
- Fibers 7.16 (g)
- Sodium 215.00 (mg)
Indicative values for a portion of 150 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 for Pandoro and Mascarpone Cream Cups
- 7 oz pandoro
- 7 oz mascarpone
- 2 eggs (very fresh)
- 1/3 cup sugar
- 1/4 cup coffee (strong)
- to taste chocolate (shavings or curls)
Tools needed for Pandoro and Mascarpone Cream Cups
- 1 Mixer
- 2 Bowls
- 6 Small glasses
- 1 Hand whisk
Procedure for Pandoro and Mascarpone Cream Cups
Separate the yolks from the whites and put them in two separate bowls. Whisk the yolks with the sugar until they become a fluffy, pale mass.
In another bowl, beat the egg whites until stiff. Add the mascarpone to the whisked yolks and mix with a hand whisk to avoid deflating the mixture.
At this point, add the egg whites to the yolks and mascarpone, incorporating them gradually and always using the hand whisk, to avoid deflating them.
Distribute the cream in glasses and add pieces of pandoro, drizzling with a few drops of coffee. Continue this way until all ingredients are used.
Once the glasses are complete, add chocolate curls on top or, if preferred, a dusting of unsweetened cocoa powder.
Refrigerate for a couple of hours before serving. Enjoy your tasting!
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