TIRAMISU WITH COFFEE PANDORO is a simple and quick cake with double cream, perfect idea for the holidays, dessert with leftover pandoro.
Delicious and truly indulgent, the tiramisu cake with coffee pandoro is a dessert that can be prepared in little time with a good cold cream, which usually everyone likes, or at least coffee dessert lovers like me.
The recipe for preparing this indulgent tiramisu cake with coffee pandoro is very simple, the cream is cold, uncooked but you can pasteurize the eggs if you don’t like them raw or for safety from salmonella.
Obviously if you don’t like coffee you can always remove it and make the typical dessert with classic mascarpone cream.
I must say it’s really very indulgent, it was very much liked, I’m undecided if I will make it again for Christmas or New Year’s.
Follow me in the kitchen today there’s the tiramisu cake with coffee pandoro!
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 2 slices pandoro
- 14 oz mascarpone
- 3/4 cup heavy cream, 35% fat
- 2 tablespoons instant coffee
- 1 egg
- 3/4 cup sugar
Steps
If you wish to pasteurize the egg, work the yolk with the sugar in a small saucepan on the stove for a few minutes over very low heat.
The doses are for a dessert for 4-6 servings, I used half a slice of pandoro, if you use whole slices you’ll have a dessert for about 8 people.
Whip the egg white and set aside, work the mascarpone with the egg and sugar then combine the egg white and mix well.
Whip the cream and add it to the rest of the cream then set aside 1/3 of the cream and add the instant coffee, mixing well with the beaters.
Cut the pandoro slices in half lengthwise and then in half widthwise, from each pandoro slice you should get 4 pieces of about 4 inches.
Place two pieces on a serving plate; I used a 4-inch square cake mold, if you don’t have one you can use a baking pan or nothing, or make it larger according to the length of the pandoro slices.
Fill with a first layer of mascarpone cream, place 2 pandoro slices then add the coffee cream, pandoro, and finally mascarpone cream with a piping bag with star tip.
Sprinkle with cocoa and put in the freezer for an hour then remove from the mold and keep in the fridge, if you don’t use the mold you can keep the dessert in the fridge for a couple of hours or until serving time.
Bon appétit
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