Christmas Pandoro Tiramisu Log, a delicious dessert perfect for the upcoming holidays. A different way to serve the classic Christmas pandoro, more original and delicious, just like a good tiramisu, made with pandoro instead of ladyfingers, with a scenic and festive log shape, all covered with whipped cream and cocoa powder, or if you prefer, you can also use the same mascarpone cream. Let’s see how to prepare it, it will be perfect on the holiday table, and it’s also extraordinarily good. It takes just 15 minutes to prepare it, let’s see how.
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter
Ingredients for a log for 8 people
- 1/2 pandoro
- 4 espresso cups coffee
- 1 1/4 cups mascarpone cream
- 3/4 cups heavy cream
- to taste unsweetened cocoa powder
- 1 cups mascarpone
- 2 eggs
- 1/4 cups sugar
- 1 tablespoon rum
Tools for Christmas Pandoro Tiramisu Log
- Plastic wrap
- 1 Electric whisk
- 2 Bowls
- 1 Rolling pin
- 1 Sifter
- 1 Spoon
Preparation steps for Christmas Pandoro Tiramisu Log
Let’s start by preparing the mascarpone cream. Separate the egg yolks from the egg whites. In a smaller bowl, beat the egg whites until stiff peaks form with an electric whisk. In a larger bowl, beat the yolks with the sugar to obtain a frothy cream. Add the rum and mascarpone and mix again with the whisk. Put aside the whisk and gently fold in the egg whites a little at a time, using a spatula, with upward movements to achieve a soft cream that does not run.
Cut the pandoro in half, and from one half, cut 4 slices slightly over half an inch thick. Arrange them on a sheet of plastic wrap, fitting them together to form a rectangle, as in the photo.
Use the rolling pin over the slices, so you can roll them without breaking. Moisten the entire surface of the pandoro with coffee. Fill with the mascarpone cream, spreading it over the entire surface. Then roll it up from the shorter side.
Once rolled tightly, wrap it in the plastic wrap, the same one we used, and close it like a candy. Leave it in the fridge for at least an hour before completing the decoration.
After an hour in the fridge, we can free the pandoro tiramisu log from the plastic wrap. Cut a piece to form the side branch, and assemble it on a serving plate with the long central log and the shorter one on the side. For the recipe, you can also use homemade pandoro.
Cover with whipped cream, and use a fork to make lines to simulate a log. Sprinkle with unsweetened cocoa powder. Decorate with some candied cherries. Our pandoro tiramisu log is ready to serve. Store it in the fridge for a couple of days.
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Also try the pistachio pandoro zuccotto.
