The Pandoro charlotte with eggless tiramisu cream is a Christmas dessert, easy and quick to make during the holidays, perhaps for Christmas lunch or New Year’s Eve dinner. It’s a no-bake dessert, delicious, indulgent, and very scenic. The tiramisu cream is made with mascarpone, heavy cream, and coffee, without eggs. To make it you will need a Pandoro, a knife to slice it, cream, mascarpone, sugar, and coffee. Finally, you can use unsweetened cocoa powder to decorate your charlotte. If you don’t like coffee, you can skip using it in the soak and use just milk. If you want other quick and scenic Christmas dessert recipes, you can also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients to Prepare the Pandoro Charlotte with Eggless Tiramisu Cream
- 1 Pandoro
- 250 g mascarpone
- 3 tablespoons sugar
- 2 oz coffee
- 7 oz heavy cream (unsweetened)
- to taste unsweetened cocoa powder
- to taste coffee
- to taste milk
Tools
- Mold 9.5 inches
- Spoon
- Electric Whisk
- Bowl
- Coffee Machine
- Hand Whisk
Steps to Make the Pandoro Charlotte with Eggless Tiramisu Cream
To prepare the Pandoro Charlotte with Eggless Tiramisu Cream, first make the coffee. I made a 2 oz cup with the coffee machine, but you can also use a moka pot. Let it cool slightly. Prepare some extra coffee, as you will need it for the soak later.
Meanwhile, in a large bowl, combine the mascarpone with the sugar and add the coffee. Mix with a whisk until you get a smooth cream. A tip, keep the heavy cream in the fridge until it’s time to use it. That way, it will whip well. Now, whip the cream to stiff peaks, which will take some time. When the cream is ready, add it to the bowl with the mascarpone, and fold it into the cream with a spatula, moving from the bottom up to avoid deflating it. In this recipe, I used unsweetened whipping cream, but if you have sweetened cream at home, you can use that too, just reduce the initial sugar.
Now the mascarpone and cream coffee mixture is ready. At this point, start preparing the Pandoro. Take the Pandoro and slice it into approximately 0.8-inch thick slices, removing the final piece. Take a serving plate and place the springform mold without the bottom on top. I chose a 9.5-inch mold. Place a slice of Pandoro at the bottom. Take another slice and cut it into four parts, first in half and then in half again, to obtain four pieces that you can then insert into the star gaps of the Pandoro.
Insert each piece between the points of the star. Now take the leftover coffee, add a bit of milk, and brush the Pandoro star on the base. Now cover the Pandoro star with the prepared cream. Use a spoon to distribute the cream well, then use a spatula to level it. Now it’s almost ready, so place it in the refrigerator for at least three hours to rest.
After the resting time, take the Pandoro out of the fridge, and if you want, place a decoration on top. You can create a Christmas design, a simple drawing, a star, or just sprinkle some unsweetened cocoa powder. Serve! You’re sure to make a great impression!
Storage and Tips
You can store the Pandoro Charlotte in the refrigerator for 1 or 2 days at most, ideally under a cake dome or covered with plastic wrap.
If you want, you can place another slice of Pandoro in the center. Spread half the cream on the first layer, a smaller slice of Pandoro, and then the other half of the cream. This way, you have at least two layers. Not everyone likes having a dessert with so much cream in one layer.
