After the holidays, we often have leftovers like Pandoro or Panettone, but no problem because you can always recycle everything by making some delicious desserts!
And with the leftover Pandoro, here’s my Pandoromisù in delicious coffee cups
tiramisu with pandoro, a very tasty dessert made with mascarpone and cream, with pasteurized eggs, perfect both before and after the holidays.
The mascarpone cream and cream (which we can choose to make with or without eggs), enriched with sweetened cream, will envelop our Pandoro soaked with coffee milk and sprinkled with bitter cocoa.
Fresh and creamy, the Tiramisu with Pandoro or Panettone, depending on the leftovers, is really quick to prepare and is an excellent alternative to the classic tiramisu.
Even if the holidays are over, the dessert, maybe on Sunday, is never refused, preparing it is very simple, you can make it in a large baking dish or like this in elegant single-portion cups, the choice is yours!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Minute
- Portions: 5
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Pandoromisù in delicious coffee cups
- to taste pandoro
- 9 oz mascarpone
- 7/8 cup whipping cream (sweetened)
- 2 egg yolks
- 1/3 cup sugar
- 4 tsp water
- 13/4 cup coffee
- 1/3 cup milk
- to taste unsweetened cocoa powder
Tools
- 1 Electric whisk
- 2 Bowls
- 5 Cups
- 1 Brush
- 1 Piping bag
Steps for Pandoromisù in delicious coffee cups
The first step in preparing tiramisu is to make the coffee that needs to cool down, then we start preparing the cream!
I made the mascarpone cream with pasteurized eggs, you can buy them directly like this or make it at home with a sugar syrup.
Put a saucepan with sugar and water on the stove (medium heat) and start stirring with a spoon until a syrup forms (be careful not to caramelize) if you have a kitchen thermometer better, the syrup should reach 250°F. If you don’t have one, you can remove it from the heat when small bubbles form on the surface, you can estimate visually that 1 or 2 minutes will suffice.
Pour the two egg yolks into a bowl, turn on the electric whisk and pour the syrup slowly, continue to whip for about 5 minutes, the egg mixture should become fluffy and frothy.
Take the mascarpone out of the fridge and work it for a few minutes with a spatula to soften it, gradually add the egg mixture and mix gently from bottom to top to keep the cream from deflating.
In a separate bowl, whip the cream, which should be very cold, already sweetened (if not sweetened, add 50 g of powdered sugar) as soon as it reaches the right consistency add it to the egg and mascarpone cream, always gently and with movements from bottom to top, also pour a tablespoon of cold coffee and mix well.
Let’s prepare the soak for the tiramisu, in a bowl pour the cold coffee with milk, if you prefer you can add a tablespoon of sugar, I avoided it.
Cut the pandoro into circular slices (horizontal) and divide with a knife into small pieces or with a pastry cutter, based on the size of the cup.
Place a base layer of pandoro at the bottom of the cups, soak well with the brush without over-soaking, continue with a layer of mascarpone and cream and a sprinkle of bitter cocoa.
Continue the other layers in the same way, until the cups are filled with a layer of pandoro, coffee soak, mascarpone cream, and a sprinkle of cocoa.
Put the remaining cream in a piping bag and with a medium nozzle, complete the cups by garnishing them with dollops of cream, a sprinkle of bitter cocoa, and a few coffee beans!
The cups are ready, store in the fridge until serving.
Storage, tips, and variations.
Tiramisu offers various versions from the classic to more innovative solutions, you can make it with raw, pasteurized, or without eggs and replace the classic ladyfingers with soft Pandoro or Panettone.
This Pandoro version is a great idea to use up Christmas leftovers.
The tiramisu cups can be stored for 2-3 days covered with plastic wrap in the fridge.
Of course, you can also prepare the Pandoro tiramisu in a pan, glasses, or bowls as a single portion.
FAQ (Frequently Asked Questions)
Can I make it with Panettone too?
Yes, of course, you can substitute Pandoro with Panettone slices.
