The pandoro cake with tiramisu is a spoon dessert made with classic mascarpone cream. The blog also features the mascarpone cream with pasteurized eggs. Today’s recipe is easy and delicious, perfect to give new life to the leftover pandoro in the pantry. You can use the classic pandoro or chocolate panettone, and you will need mascarpone, coffee, and cocoa to decorate as you like! The pandoro cake with tiramisu is no-bake and has an irresistibly creamy heart! You can prepare it the day before to make it even more delicious the next day.

Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No-bake
Cuisine: Italian
Seasonality: Christmas

441.04 Kcal

calories per serving

Info Close

Energy 441.04 (Kcal)
Carbohydrates 40.75 (g) of which sugars 20.83 (g)
Proteins 7.66 (g)
Fat 28.57 (g) of which saturated 16.06 (g)of which unsaturated 0.07 (g)
Fibers 3.97 (g)
Sodium 173.78 (mg)

Indicative values for a portion of 80 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

1 pandoro
1 cup mascarpone
3 eggs
3 tablespoons sugar
to taste unsweetened cocoa powder
2 coffee

Tools

1 Baking pan
1 Hand mixer

How to make the pandoro cake with tiramisu

How to prepare the Pandoro cake with tiramisu

Take the pandoro and cut the first slice from the bottom, then cut into slices.
Form stars like you see in the photo with a thickness of about 0.4 inches.
Arrange the slices along the perimeter of an 8-inch baking pan lined with parchment paper.
Place a slice along with some pandoro pieces on the bottom of the cake. Drench with coffee and set aside.
Take a large bowl, combine the egg yolks and sugar. Continue beating with the whisks for at least 10 minutes or until they are nice and fluffy.
Next, add the mascarpone and mix again until you obtain a nice thick cream, eventually incorporate the egg whites beaten to stiff peaks.
Then take the pandoro base and fill it with the mascarpone cream.
Place another slice of pandoro and wet it with coffee, then add more cream.
Dust with cocoa.
Let it rest in the refrigerator for at least 3-4 hours. To speed up the process, 2 hours in the freezer will suffice.