Tiramisù Dome with Pandoro is a reinterpretation of the classic tiramisù dessert, perfect for Christmas holidays or other special occasions.
By using pandoro in place of the traditional ladyfingers, you achieve a soft and enveloping texture that pairs perfectly with the mascarpone cream. The dome shape of the zuccotto makes it scenic and ideal to wow your guests.
Easy to prepare, scenic, and with a simple sprinkle of Paneangeli golden cocoa, this dessert becomes magical.
Here’s how to prepare a sparkling Tiramisù Dome with Pandoro.
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Sponsored by Paneangeli
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 12/16 slices
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1.1 lbs pandoro
- 1.1 lbs mascarpone
- 5 espresso cups coffee
- 3 egg whites
- 6 egg yolks
- 6 oz sugar
- 1 tablespoon sugar (for the coffee)
- 2 tablespoons liqueur (Rum, Marsala, Maraschino, or Strega)
- 1 packet Golden Cocoa for sprinkling (Paneangeli)
Steps for Tiramisù Dome with Pandoro
To make this Tiramisù Dome with Pandoro, the first thing you need to do is prepare the coffee, add a tablespoon of sugar, and let it cool.
Now proceed to make the mascarpone cream.
Start by separating the yolks from the whites. Place the yolks in a bowl with half the sugar and whisk with an electric mixer until you get a light, frothy, and creamy mixture.
At this point, gradually incorporate the mascarpone and the chosen liqueur, continuing to mix until you get a smooth and homogeneous cream.In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the mascarpone and yolk mixture, stirring from bottom to top to prevent deflating. The cream is ready.
Now cut the pandoro into horizontal slices about 0.75 inches thick, trying to keep a regular cut to facilitate dome assembly.
Take a dome-shaped mold with a diameter of about 6.5/7 inches and line it with cling film, ensuring the film extends beyond the edges of the mold to make it easier to unmold the dessert.
Line the bottom and sides of the mold with pandoro slices, slightly overlapping them to avoid empty spaces.Once this operation is complete, soak the pandoro with coffee, being careful not to overdo it to avoid making it too soggy.
Set aside one cup of mascarpone cream, then pour half of the cream into the mold, spreading it evenly.
Cover with more pandoro slices, moistened again with coffee, and add the remaining mascarpone cream. Finish with a final layer of pandoro, which will serve as the base of the dome once flipped.
Close the dessert with cling film and gently press with your hands to compact it. Place the mold in the refrigerator and let the dessert rest for at least 4 hours, or in the freezer for at least one hour.At serving time, flip the tiramisù dome with pandoro onto a serving plate.
Remove the film, spread the mascarpone cream, creating a thin layer, and sprinkle the surface with Paneangeli golden cocoa, and you’ll see how this touch will give you a special dessert.
Your Tiramisù Dome with Pandoro is now ready to be served and enjoyed!
Until next time from Sapore di Arianna!
Storage
The Tiramisù Dome with Pandoro can be stored in the refrigerator, well-covered with cling film or inside an airtight container, for up to 2-3 days.