Tiramisu with pandoro — decadent and delicious. The Christmas holidays are already behind us and you may already be seeing the first chiacchiere and castagnole around, but you probably still have a few slices of pandoro or panettone at home. So today I want to tell you how I prepared a delicious Tiramisu by replacing the ladyfingers with slices of pandoro. The result is a special and indulgent dessert that wins everyone over. I soaked the pandoro slices in milk and coffee because I prefer the coffee not to be too strong, but if you prefer you can use just coffee or, for a version suitable for everyone, soak the pandoro slices simply in orange juice. I prepared an egg-free mascarpone cream, but if you want the classic version use very fresh eggs or pasteurize the eggs first. Let’s run to the kitchen and prepare an amazing dessert: Pandoro Tiramisu.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Portions: 6 servings
- Cuisine: Italian
- Seasonality: Winter, Christmas
- Energy 432.81 (Kcal)
- Carbohydrates 33.18 (g) of which sugars 17.23 (g)
- Proteins 6.72 (g)
- Fat 31.36 (g) of which saturated 13.69 (g)of which unsaturated 0.16 (g)
- Fibers 2.32 (g)
- Sodium 141.64 (mg)
Indicative values for a portion of 130 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 for Pandoro Tiramisu
- 11 oz pandoro
- 2 shots coffee
- 1/3 cup milk
- 9 oz mascarpone
- 2/3 cup heavy cream
- 1/2 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
How to prepare Pandoro Tiramisu
Whip the fresh cream with the addition of the powdered sugar. If you prefer to use a pre-sweetened non-dairy cream, do not add powdered sugar. Fold the mascarpone into the whipped cream, mixing well to combine. In a bowl, mix 2 espresso shots with the milk.
Slice the pandoro into thin slices. Line a rectangular baking dish with half of the pandoro slices. Using a spoon, moisten the pandoro with the coffee-and-milk mixture. It’s not necessary to over-saturate them because pandoro is already fairly soft and moist. Cover with half of the mascarpone-and-cream mixture,
Cover with more pandoro slices, again moistening them with the milk and coffee. Pour the remaining mascarpone cream into a piping bag fitted with a wide star tip. Top the dessert with many small dollops of cream. Dust generously with unsweetened cocoa. Refrigerate the dessert for at least one hour.
If you prefer not to use a piping bag (which is mainly decorative), you can simply spread the cream with a spatula and then dust with unsweetened cocoa.
See you tomorrow with a new recipe — hugs, Loredana
Loredana’s Tips
Pandoro Tiramisu keeps in the refrigerator for 1-2 days. It’s best to sprinkle the cocoa only just before serving.
Also don’t miss the recipe for Chocolate Salami
