Pandoro Zuccotto with Coffee without eggs, with homemade mascarpone and white chocolate, prepared perhaps with pandoro left over from the holidays. The Desserts to make at Christmas are many and this Tiramisù zuccotto definitely fits into a perfect holiday Menu.
How many pandori do we find around the house during the holidays? An excessive amount — you can enjoy them as they are, or invent something and turn them into different, equally tasty desserts! And if after the holidays you happen to have a leftover pandoro, recycling it becomes a must, don’t you think? In this recipe I’ll tell you how to recycle a leftover pandoro and turn it into a delightful coffee zuccotto, perfect for the holidays and beyond, rich with luscious mascarpone cream and white chocolate!
Ready? Want to discover how to quickly recycle pandoro?
Follow me in the kitchen, the simplicity of this dessert will surprise you, but before the recipe I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: about 10
Cooking methods: No-bake
Cuisine: Italian

Ingredients to make the pandoro tiramisù zuccotto

1 pandoro
7 oz white chocolate
9 oz mascarpone
1 2/3 cups heavy cream (for whipping)
2 oz dark chocolate
1 1/4 cups coffee (from a moka pot or diluted espresso)
to taste unsweetened cocoa powder
2 2/3 tbsp milk

Tools

Bowl bowl or zuccotto mold about 8 11/16 in (22 cm)
Mixer

Preparation of the tiramisù zuccotto

To prepare your pandoro coffee zuccotto, start by chopping the white chocolate into pieces, place it in a bowl, add the milk and heat for a few seconds in the microwave (or in a bain-marie) and stir until completely melted.
After this step, add the mascarpone and mix until smooth.
Whip the cold cream in a chilled bowl, add the white chocolate mixed with the mascarpone and fold together.
Refrigerate.
Slice the pandoro into layers about 1 cm (roughly 3/8 in) thick or slightly thicker, and place the first slice on the bottom of the bowl or mold you are using.
Using the star shape of the pandoro, cut out diamond shapes and line the mold, leaving no gaps.
The final round will be made of small triangles, with the point down fitted between the diamonds and the base at the top, following the rim of the bowl.
Brush everything with the unsweetened coffee and allow it to be absorbed. Choose the intensity yourself (you can dilute it to taste), then pour in some of the mascarpone and white chocolate cream.
Add a handful of roughly chopped dark chocolate or chocolate chips.
Place a slice of pandoro in the center on top of the cream, drizzle with coffee, add more cream and chocolate and finish with another layer of pandoro, taking care not to leave any uncovered areas. Drizzle with more coffee.
Cover with plastic wrap and refrigerate for 2 hours, along with the remaining cream.
Turn the zuccotto out onto a serving plate, cover with the remaining cream and dust with unsweetened cocoa powder.
Decorate as desired.
Refrigerate for at least 2 hours, bring to the table and serve.
Store any leftovers in the fridge and consume within 2 days.