Tiramisu with panettone is the classic recycling recipe because it allows you to use leftover panettone from the holidays to create a delicious dessert. In this recipe, I’ll share some tricks to make the panettone tiramisu amazing.
If you’re looking for ideas on how to use leftover panettone, don’t forget to also read
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter
- Energy 843.85 (Kcal)
- Carbohydrates 88.25 (g) of which sugars 33.38 (g)
- Proteins 21.43 (g)
- Fat 46.09 (g) of which saturated 21.02 (g)of which unsaturated 3.38 (g)
- Fibers 25.53 (g)
- Sodium 178.30 (mg)
Indicative values for a portion of 150 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 4 people
- 4 slices panettone
- 9 oz mascarpone
- 4 eggs
- 0.5 cups sugar
- 2 cups coffee
- 2 tablespoons unsweetened cocoa powder
Tools
- 1 Knife
- 1 Baking Dish
- 3 Bowls
- 1 Mixer
- 1 Spatula
Instructions
Making tiramisu with leftover panettone is not difficult, here are the steps to follow and the complete recipe
To make a good tiramisu with leftover panettone, I recommend toasting the panettone slices in the oven. 10 minutes at 350°F in static mode is enough to dry them and make them crunchy (almost like biscotti).
Panettone that’s too soft wouldn’t absorb the coffee and would make the tiramisu soggy
While the panettone is in the oven, let’s work on the mascarpone cream.
In a second bowl, put 2 egg whites and beat them until stiff peaks form. Here are my tips for whisking egg whites. Remember to use clean bowls, free of yolk residues, otherwise they won’t whip.
Put the yolks with 50 g (about 0.25 cups) of sugar in a bowl and beat with a mixer for 5 minutes.
Mix the mascarpone with 50 g (about 0.25 cups) of sugar. Once combined, add it to the whipped egg yolk. Gently mix to combine the ingredients.
Complete the cream by adding 1/3 of the whipped egg white. Fold gently from top to bottom to avoid deflating the mixture. Add the remaining whipped egg white and mix well.
Your mascarpone cream is ready
Dip the toasted panettone in the coffee, quickly so it doesn’t soak too much. Arrange a layer of cream and create other layers by first arranging the panettone and then the cream. Fill up to the top of the baking dish.
Let it rest in the refrigerator for at least 1 hour before serving. Dust with cocoa powder when you are serving the tiramisu with leftover panettone.
Your tiramisu with leftover panettone is ready!
Plating Tips
Dust the tiramisu with leftover panettone only before serving and not when you put it in the refrigerator to rest. The refrigerator is humid and would dissolve the cocoa, turning it into a mushy paste. You would have to add more, which would also get soggy… apply a thin layer, as it can be unpleasant when the cocoa moves in the throat and attempts to choke your guests!
