Tiramisu for Christmas special with panettone, because even during the holidays you can’t resist the dessert that Italians love the most. But come on, it’s Christmas, says the family pastry chef, who doesn’t necessarily have to be poor mom. We eat tiramisu all year round and for the holidays I want something different, something that really reminds me that today is a special day, more tied to traditions. With this very special tiramisu made with panettone, instead of ladyfingers, everyone will be happy. The only recommendation I make is to buy quality mascarpone that is very fresh, please, because the difference in this dessert so rich in mascarpone cream is noticeable. If you want, you can even make it yourself with this recipe. Try it, it’s not difficult!
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: for 8/10 people
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 425.21 (Kcal)
- Carbohydrates 45.02 (g) of which sugars 23.96 (g)
- Proteins 6.99 (g)
- Fat 25.70 (g) of which saturated 14.10 (g)of which unsaturated 0.96 (g)
- Fibers 2.94 (g)
- Sodium 157.82 (mg)
Indicative values for a portion of 100 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
- 17.6 oz mascarpone
- 3 eggs
- 6 tablespoons sugar
- 1 pinch fine salt
- 2 tablespoons rum
- 1 pinch fine salt
- 10.6 oz panettone
- 2 espresso cups coffee
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
Tools
- 1 Electric beater
- 2 Bowls
- 1 Spoon
- 1 Baking dish
- 1 Food scale
- 1 Coffee maker
- 1 Fork
- 1 Deep plate
- 1 Plastic wrap
- 1
Steps
First, prepare the strong coffee, pour it into a deep dish, or a bowl, sweeten it, and let it cool. Separate the yolks and whites into 2 different bowls.
In the first bowl, beat the egg whites until very stiff with a pinch of fine salt. Set aside.
In the other bowl, break the yolks with a fork, then add the sugar. Beat the yolks and sugar until it becomes a white and frothy mixture. Use an electric or hand whisk, or if you have one, a stand mixer with the whisk attachment.
Add the soft mascarpone, not too cold, to the beaten yolks. Mix well, you need to fully incorporate the mascarpone into the eggs without any lumps remaining. You can use the electric whisk to help, but use it on low speed. Don’t overdo it with the speed or the time; mix just enough to achieve a smooth and homogeneous mixture. The risk of overmixing is that the mascarpone “curdles.” You’d end up with lumps of butter and an unrecoverable cream, to be thrown away.
When the cream is smooth and homogeneous, add the Rum and mix well. Finally, fold in the very stiffly beaten egg whites. I use about 2, I don’t use them all, because I like a nice thick cream.
Cut the panettone into slices about half an inch thick. Toast it for a few minutes in a hot oven or a non-stick pan, so it will absorb the coffee better.
Place a layer of cream in the baking dish. Soak the panettone slices with the coffee by dipping them in the dish and place them on top of the cream. Cover the entire surface of the baking dish and then pour over the remaining cream. Cover the panettone tiramisu with plastic wrap and place in the refrigerator for at least a couple of hours.
My recommendation
This dessert is delicate and can be stored for a couple of days in the refrigerator, but no longer.
If you have doubts about using raw eggs and want to be more cautious, you can use pasteurized eggs sold in cartons at the supermarket.
FAQ (Questions and Answers)
Can I use pandoro instead of panettone?
Of course! Not everyone likes panettone, I know, although candied fruit and raisins, in my opinion, enhance this dessert. Even with pandoro, it will be delicious, but the final result will be more similar to the original tiramisu.
