The pandoro tiramisu is a great idea to recycle leftover pandoro or simply to give it a new shape and create an easy and super delicious dessert.
Perfect as an after-meal dessert for Christmas, New Year’s, Epiphany, and festive days!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 22 cm dish
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: New Year's, Christmas
PANDORO TIRAMISU
- to taste pandoro
- 1 1/4 cups coffee
- 2 tablespoons Marsala
- 1.1 lbs mascarpone
- 5 eggs
- 2/3 cups granulated sugar
- to taste unsweetened cocoa powder
Steps
To prepare our pandoro tiramisu, first, we need to make the coffee so that it cools down. When it is cold, add the Marsala.
Meanwhile, cut the pandoro into slices.
In a bowl, beat the egg yolks with the sugar until the mixture is light and frothy.
At this point, add the mascarpone a spoonful at a time, continuing to mix. Work the cream gently to avoid deflating it.
Separately, whip the egg whites until stiff. Fold them into the mascarpone and yolk cream as the final step, using an upward motion.
Leave the mascarpone cream in the fridge to rest for at least half an hour, so it becomes nice and firm.
Now move on to assembly: in a baking dish or a glass container, make the first layer of pandoro, then use a spoon to add the coffee without soaking the slices too much.
Add a layer of cream and a dusting of unsweetened cocoa powder.
Repeat from the beginning. Create at least two layers. If your dish is high enough, make a third layer.
Finish with a sifted cocoa dusting and some pandoro stars.
Serve your pandoro tiramisu after at least 3 hours of resting in the refrigerator.
A great idea is to prepare it in cups for fantastic individual servings.
EGG PASTEURIZATION
If you are not sure if the eggs are very fresh, proceed with pasteurization: beat the yolks, sugar, and Marsala, heat the cream in a double boiler until 180°F. If you don’t have a thermometer, remove the cream from the heat when it coats the spoon. This way, you avoid the risks associated with consuming eggs. Once the cream has cooled, it can be added to the mascarpone.
