Imagine a dessert that encapsulates all the magic of the holidays: soft layers of pandoro, soaked in fragrant cocoa milk, wrapped in a velvety mascarpone cream, all served in an elegant glass for wine or dessert, adding a refined and scenic touch.
Visually, the dessert presents as an alternation of golden and creamy layers, clearly visible through the glass. On the surface, a generous dusting of bitter cocoa creates an inviting contrast.
Each spoonful is a perfect balance between the buttery sweetness of pandoro, the intense flavor of cocoa, and the enveloping creaminess of the cream. Served cold, this tiramisu not only delights the palate but adds a chic and contemporary touch to a traditional recipe.
Related Recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 egg
- 2 egg yolks
- 150 g sugar
- 1 cup milk
- 1 tbsp unsweetened cocoa powder
- 500 g mascarpone
- 1/2 pandoro
Tools
- Electric Whisks
- Pastry Bag
Steps
To start, place the egg, yolks, and sugar in a food processor, or in a bowl if using electric whisks, and whip for about 5 minutes until the mixture is thick.
Meanwhile, heat the milk in a saucepan over medium heat and dissolve the cocoa in it by stirring with a whisk. Once done, set aside.
Next, add the mascarpone to the previously whipped mixture and operate the processor again for another 2 minutes until the cream is well amalgamated and thick.
At this point, using a spatula, fill a pastry bag with the mascarpone cream and prepare for the next step.
To continue, take a slice of pandoro and cut it into pieces of the right size to be inserted into the glass you have available.
At this stage, take the pastry bag filled with mascarpone cream and spread a layer at the base of the glass.
Continue and insert a first layer of pandoro pieces, then drizzle with cocoa milk using a kitchen brush.
To complete, fill the layer with more mascarpone cream and repeat the previous step until the glass is filled, alternately layering pandoro pieces and cream.
Finally, for the last layer, cover with mascarpone cream and dust with cocoa. Let it rest in the fridge for at least 30 minutes before consuming.
Tip!
You can keep the Pandoro Tiramisu in a glass for about 2 days in the fridge.
Leftover Recipe
With the egg whites separated from the yolks, you can create leftover recipes like egg white and vegetable omelet.
FAQ (Questions and Answers)
Can I use coffee instead of cocoa milk?
Absolutely yes, in this way you will have a pandoro tiramisu closer to the traditional one.
