The tiramisu with leftover pandoro, also known as pandoramisù, is the classic recipe for recycling Christmas leftovers. The idea and preparation is very simple but there are some pitfalls related to using pandoro instead of the original ladyfingers, here is the recipe to avoid them.
If you are looking for ideas to recycle leftover pandoro, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 662.76 (Kcal)
- Carbohydrates 59.54 (g) of which sugars 34.99 (g)
- Proteins 16.45 (g)
- Fat 41.48 (g) of which saturated 21.27 (g)of which unsaturated 3.13 (g)
- Fibers 12.76 (g)
- Sodium 209.75 (mg)
Indicative values for a portion of 100 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:
- 3 slices pandoro (or panettone)
- 2 cups coffee
- 250 g mascarpone
- 4 eggs (very fresh)
- 100 g sugar
- 2 tablespoons unsweetened cocoa powder
Tools:
- 1 Knife
- 1 Cutting board
- 1 Mixer or a hand mixer
- 2 Bowls small
- 1 Bowl large
- 1 Spatula (silicone)
- 1 Moka pot
- 1 Strainer fine mesh
Preparation
Here is the recipe to prepare a delicious tiramisu with leftover pandoro, along with some tips and tricks to make it the best.
Place the moka pot on the stove to make some good coffee. While waiting for the coffee, separate the egg whites from the yolks into two different bowls.
Of course, you can also use a coffee machine or coffee pods if you don’t usually use a moka pot.
Pour the mascarpone into a bowl and add 50 g of sugar, mix until you get a thick and velvety cream.
Now whip the egg yolks with 50 g of sugar until you get a fluffy and foamy mixture of yellow color. It can take 5-8 minutes to get a perfect result.
Whip half the egg whites (2 out of 4) at room temperature with a pinch of salt. The mixture should remain well attached to the bowls. To achieve this, the beaters of the mixer need to be grease-free and without any residue of yolks or mascarpone.
I recommend washing them well to not compromise the final result.
With the two leftover egg whites, I recommend making some excellent meringues with the recipe you can find here!
Mix all the ingredients well starting from the yolk cream, combine the mascarpone.
Finally, from above, fold in the whipped egg whites without deflating them.
If you like, add the liqueur and finish mixing gently.
Place in the fridge to rest so that the mixture solidifies a little.
The coffee should now be ready, pour it into a bowl and use it to soak the slices of pandoro.
Pandoro has a soft interior similar to sponge cake and an almost impermeable exterior. To make the tiramisu easy to eat with a spoon, an important thing to do is remove the outer crust of the pandoro from the slices.
Be careful though, because pandoro absorbs much more than ladyfingers, and if you are not careful, you risk having a mushy mess or a tiramisu with a very strong coffee flavor.
Lightly soak the pandoro slices in the coffee and assemble the layers. Start with the pandoro and follow with the mascarpone cream.
Create 2-3 layers up to the desired height. I decided to make a tiramisu for 2 people and serve it in a brandy glass with two teaspoons (and of course added brandy to the cream).
Your tiramisu with pandoro is ready!
Tips for plating:
Prepare your pandoramisù in an elegant glass with a wide base and a good top opening. Create a couple of layers and sprinkle just before serving with cocoa powder.
Wine pairing with tiramisu with pandoro
Pairing tiramisu and wine is always one of the most complicated, I recommend serving this dessert with a good cup of coffee.
