Christmas Tiramisu, the tiramisu with cocoa Pavesini, dressed up for the holidays and perfect for the Christmas and New Year’s table! You know what? I’m 45 and I’ve never met anyone who said: I don’t like Pavesini!
For many of us, the small packet of golden, crisp, light and delicate cookies has been the indulgent companion of a thousand breakfasts and snacks, from the lightest to the richest and most decadent. And cocoa Pavesini? Cocoa Pavesini are, for me, the most indulgent version of Pavesini, my best allies in the kitchen when preparing quick desserts that are both tasty and eye-catching. Don’t believe it? Then take a look at the delicious dessert I prepared for the Christmas festivities: a tiramisu ring with cocoa Pavesini, a true Christmas Tiramisu that represents a wreath!
Let’s head to the kitchen and prepare together the most spectacular tiramisu there is, made with cocoa Pavesini. You’ll wow everyone at Christmas and New Year’s!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 35 Minutes
- Portions: 10-12
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make the Christmas tiramisu
- 6 oz cocoa Pavesini (about 16 single-portion packets)
- 1 oz instant coffee (decaffeinated)
- 3 egg yolks
- 2 tbsp liqueur
- 3 1/3 cups mascarpone
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- 1 1/4 cup water (warm)
- 1 cup heavy cream
- 1 cup mascarpone
- 3 tbsp sugar
- 1 tsp vanilla extract
- as needed raspberries
- as needed chopped pistachios
Tools
- Mixer
- Pan for a plain ring pan, 9.5–10 in
- Piping bag
- Star tips
- Plastic wrap
- Thermometer
Preparation
To make the Christmas Tiramisu, start with the mascarpone cream and prepare the pâte à bombe.
To make the pâte à bombe, pour the water and sugar into a small saucepan and place over medium heat, cooking the syrup until it reaches a temperature of 250°F. However, when it reaches 239°F pour the yolks into a bowl and start whisking them.
As soon as the syrup reaches 250°F, pour it in a thin stream onto the yolks while continuing to whisk at high speed until you obtain a light, fluffy and pale mixture. Continue whisking with the mixer until the mixture cools to room temperature: the pâte à bombe is ready to use. Then add the mascarpone and the liqueur to the mixture, add the vanilla extract and continue to work with the mixer. For an extra indulgent touch, add the chocolate chips. Our mascarpone cream is ready!
Line a 10-inch ring pan with plastic wrap.
Pour the instant coffee into the warm water and dissolve it. Dip the Pavesini into the coffee and place them in the pan to cover it completely, making a double layer. Make sure to line the bottom and the center well; all the cookies must be able to hold the filling.
After the resting time, whip the cream and mascarpone together with the sugar until firm. Turn the dessert out onto a suitable plate and garnish with dollops of the whipped cream and mascarpone, raspberries and chopped pistachios.
Our Christmas tiramisu with Pavesini is ready; all that’s left is to bring it to the table and serve.
Storage and tips
The Christmas tiramisu can also be prepared a day in advance and stored in the fridge, where it can stay, well covered in a suitable container, for up to 3 days. If you want to stay updated on my recipes, follow me on:
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From here, you can return to the HOME and discover new recipes!
From here, you can return to the HOME and discover new recipes!
