The Pandoro Tiramisu with Pasteurized Eggs is a perfect way to serve Pandoro in a more enticing yet simple way.
In fact, just replace the ladyfingers with Pandoro (and why not with Panettone) to have a dessert that can also be a great way to use leftovers, for example by adding chocolate chips, and you will see that the mascarpone cream will be delicious even in the eggless version.
Just think of all the leftovers after the holidays, you can make many desserts and not just with what is left to avoid waste, even the cotechino will be perfect in another guise.
If you like (if it’s not intended for children), you can enrich the mascarpone cream with a liqueur, such as whiskey or Nutella liqueur, and you’ll be licking your lips.
But now, without further ado, let’s find out how to prepare Pandoro Tiramisu with Pasteurized Eggs right below the photo. But first, check out the other Tiramisu versions below!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pandoro Tiramisu with Pasteurized Eggs
- 12.35 oz Pandoro
- 1/2 cup coffee
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup water
- 7 oz mascarpone
- to taste unsweetened cocoa powder
Tools
- 1 Electric whisk
- 1 Bowl glass
- 1 Spatula rubber
- 1 Thermometer kitchen
- 1 Cake pan springform 8 inches in diameter
Preparation of Pandoro Tiramisu with Pasteurized Eggs
Prepare the Pandoro Tiramisu by boiling the water with sugar until it reaches 250°F.
If you don’t have a kitchen thermometer, just pay attention; when the first bubbles form on the edges of the pot, it’s ready.
Meanwhile, using electric whisks, whisk the egg yolks until they are almost white and very frothy.
Slowly add the syrup of water and sugar, continuously whisking, until you get a nice thick mixture at room temperature.
Now the egg yolks are pasteurized, so with a fork, soften the mascarpone.
Add it to the whipped egg yolks while still whisking; if you want to flavor the tiramisu cream, add some liqueur or rum, just 1 tablespoon.
Meanwhile, prepare the coffee and let it cool.
Cut 2 slices of Pandoro starting from the base, slightly more than 0.4 inches thick, and line the bottom of a springform pan 8 inches in diameter with the larger one.
Using a spoon, drizzle the Pandoro with coffee, and pour half of the mascarpone cream on top.
Place the second slice of Pandoro on top and cover the edges with bits of Pandoro to avoid leaving empty spaces.
Drizzle with more coffee and cover with the remaining cream (set aside a few spoonfuls to finish the edges).
Place the Pandoro Tiramisu in the refrigerator for at least 1 hour to firm up and develop flavors.
Open the springform pan, arrange the Tiramisu on a serving plate with a spatula, and finish the edges with more cream.
Sprinkle with unsweetened cocoa powder before serving.
How to store Pandoro Tiramisu with Pasteurized Eggs
You can store it in the refrigerator for 2 days inside the pan covered with plastic wrap.
Other recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
What to add to Pandoro Tiramisu?
You can add chocolate chips or chocolate flakes.
How to replace coffee in Tiramisu?
You can replace coffee with milk, or milk and Nesquik if it’s intended for children, or even with fruit syrup.
Can I make Pandoro Tiramisu without a springform pan?
Yes, you can cut the slices of Pandoro and arrange them in a rectangular or square dish, just like you usually make Tiramisu without a mold.
