Pandoro Tiramisu is a version designed for those who love creamy, enveloping spoon desserts. It is a preparation born from the observation of techniques used in pastry, where the cream is often whipped in a single step to obtain a more stable and uniform consistency, perfect for distribution with the piping bag.
In this recipe, whole eggs, sugar, and mascarpone are worked together until they form a smooth and velvety cream, different from the classic version but perfectly balanced for this type of dessert. The pandoro, used in a limited amount, serves only to create a soft and delicate base, capable of supporting the cream without overwhelming or weighing it down.
The choice of a slightly trapezoidal-shaped baking dish allows for a taller and more compact tiramisu, with well-defined but soft layers.
Perfect for using up leftover pandoro after the holidays.
- Difficulty: Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients for Pandoro Tiramisu:
- 2 medium eggs (at room temperature)
- 1.41 oz granulated sugar
- 12.35 oz mascarpone
- 3.53 oz leftover pandoro
- 1 coffee cup coffee (at room temperature)
- 1 tsp granulated sugar (optional)
- to taste cocoa powder
Tools for Pandoro Tiramisu:
- 1 Bowl
- 1 Electric whisk 300 watt
- 1 Baking dish 8×6
- 1 Piping bag
Steps for Preparing Pandoro Tiramisu:
Place the whole eggs and sugar in a large bowl and whip them with the electric whisk until the volume doubles, obtaining a light and well-aerated mixture.
Add the mascarpone and continue to whip until the cream is smooth, thick, and firm, suitable for use with the piping bag (it only takes a few minutes).
Cut the pandoro into thin slices, considering the trapezoidal shape of the baking dish. Place a layer on the bottom and lightly moisten it with coffee, using a brush or a very quick soak (we sweetened the coffee with a teaspoon of sugar while it was still hot and then let it cool, but you can also skip it if you prefer).
Put the cream in a piping bag with a large nozzle and make a layer of dollops on the pandoro, then sprinkle with cocoa powder, add a second thin layer of pandoro, moisten again with a little coffee, and finish with the remaining cream by making dollops (if you don’t have a piping bag, you can easily make even layers of cream).
Sprinkle with cocoa powder and let rest in the refrigerator for about 30-40 minutes before serving.
FAQ
Can I increase the amount of pandoro?
Yes, but this dessert is designed to give space to the cream. Increasing the pandoro will make the result more compact and less creamy.
Why are eggs, sugar, and mascarpone whipped together?
This method allows for a smooth and stable cream, ideal for use with the piping bag and for a soft yet firm consistency.
Can it be prepared in advance?
It is recommended to prepare it a few hours in advance or, at most, the night before, storing it in the refrigerator until serving. It is preferable to consume the dessert within 24 hours to prevent the pandoro from absorbing too much moisture and the cream from losing structure.
