Tiramisu with pandoro is a delicious Christmas version of the classic tiramisu. I used pasteurized eggs that you can find at the supermarket in the fridge section, or you can pasteurize the eggs for the cream yourself by following this recipe. Tiramisu with pandoro is perfect for preparing even with leftover pandoro, and you can slice it either lengthwise into thin slices as I did or star-shaped by cutting the slices horizontally. I used a baking dish about 8×10 inches for about 6 slices. Now, let’s see how to make tiramisu with pandoro, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Christmas

Ingredients to prepare the tiramisu with pandoro

pandoro
2.12 oz egg yolk
4.23 oz egg white
2 tablespoons sugar
8.82 oz mascarpone
coffee (cold)
as needed unsweetened cocoa powder

Tools

Electric whisks

How to prepare tiramisu with pandoro

Let’s start preparing the Tiramisu with pandoro, slice the pandoro.
Pour the egg whites into a bowl and whip them until stiff peaks form.
Pour the egg yolks into a bowl and add the sugar,
beat with whisks until you get a pale, fluffy mixture,
then add the mascarpone and incorporate it with the whisks to get a well-whipped mixture.
Add the previously whipped egg whites to the yolks and incorporate them with a spatula using upward and downward movements so as not to deflate the cream.
Arrange the pandoro slices at the bottom of the dish,
soak them with cold coffee and
pour half of the mascarpone cream.
Make another layer of pandoro slices and soak them again with coffee,
pour the remaining mascarpone cream and spread it well,
dust with cocoa powder and place in the refrigerator for at least 2 hours before serving.
When the Tiramisu with pandoro has rested in the refrigerator, it is ready to be served.