If you are looking for an alternative Christmas pudding, look no further! This panettone tiramisu will be the highlight of your Christmas celebrations. Imagine soft, fluffy panettone, infused with intense coffee and sweet Baileys, layered with creamy vanilla mascarpone. All finished off with a dusting of rich cocoa powder. It really is the most delicious special occasion dessert. Really easy and incredibly good.
Panettone is delicious as it is, served warm with a coffee or hot chocolate. However, did you know you can also use it to make so many delicious puddings? I use it in my panettone bread and butter pudding and it's wonderful in a trifle, turned into French toast or, as you are about to find out, a panettone tiramisu…
This tiramisu is very simple to put together and using the Panettone in place of the traditional lady fingers works so well. It is so fuss-free that it will become your go-to alternative to Christmas pudding. I think Christmas pudding can be a bit divisive and lots of people don’t love it. So it’s always good to have another option. To make it, all you have to do is layer up slices of coffee and Baileys infused panettone with a delicious vanilla-mascarpone cream. Then to make it look extra special, we pipe on whipped cream. You can make it look really pretty by using different nozzles or you can just spread it on with a palette knife for a more rustic look. It then chills out in the fridge for at least 2 hours (ideally overnight). This helps it firm up and allows all those gorgeous flavours to mingle. Plus, it means you can prep it in advance and get on with all the other bits and bobs. Just before serving, a dusting of sieved cocoa powder adds a final flourish. The bitter notes of the cocoa balance out the sweetness beautifully.
You can also use any flavoured panettone you like or even swap for pandoro. Liqueur-wise, Baileys is a festive classic. Perfect for fans of my ice cream with Baileys and Baileys tiramisu! However, any liqueur will do. Kahlúa, Amaretto, Frangelico, brandy… the choice is yours. If you want to make a non-alcoholic tiramisu inspired pud, you can just use coffee or add freshly squeezed orange juice instead.
Why you will love this panettone tiramisu recipe:
- It can be made ahead and is a delicious alternative to Christmas pudding.
- It is full of flavour and texture. Think soft and fluffy panettone, intense coffee, sweet Baileys, creamy mascarpone and rich cocoa powder.
- It is so versatile. Experiment with different flavourings, liqueurs and types of panettone.
- It is perfect for using up leftover panettone. Yet still impressive enough to be a show stopping special occasion dessert.
You will need the following ingredients:
Instant coffee granules - no panettone tiramisu would be complete without coffee! I recommend Nescafe Azera or Lavazza Prontissimo! instant coffee.
Baileys liqueur - this Irish cream liqueur brings the most delicious vanilla flavour with hints of chocolate. It is a festive staple. It also comes in lots of different flavours.
Boiling water - this helps dissolve the coffee granules. This is the first step so it has time to cool before brushing over the panettone. If it is too hot, the panettone will disintegrate.
Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu. You can use it in cheesecakes, tarts or as a cake filling. I love it served alongside all sorts of puddings too! It is great in savoury recipes as well. My Cheesy Tomato Baked Gnocchi is a firm favourite.
Icing sugar - also known as ‘powdered sugar’. This brings sweetness to the creamy mascarpone layer.
Salt - don’t worry, this won’t make the panettone tiramisu salty. A pinch of salt helps balance out the other flavours and take it to the next level. I always recommend Maldon salt flakes.
Vanilla extract - this adds a subtle vanilla flavour to the creamy filling.
Double cream - you must use double (heavy) cream in this recipe. Single cream won’t whip up or firm up as well.
Panettone - this Italian bread is a festive/New Year staple in Milan. It has a beautifully light, fluffy texture and sweet flavour.
Cocoa powder - make sure you use the unsweetened variety (and definitely not hot chocolate powder!). You can also add a grating of good-quality dark chocolate.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Panettone: if you aren’t a fan of dried fruit, swap the panettone for a pandoro. It has a rich, buttery flavour and is often infused with lemon and/or orange zest. Alternatively, use any flavour of panettone you like. Although candied and dried fruit is traditional, there are lots of modern variations available!
Liqueur: Baileys is suitably festive and comes in all sorts of flavours. Other liqueurs are delicious too. Amaretto and Frangelico are ideal if you like nutty flavours. Rum and brandy work really well too. You can also use freshly squeezed orange juice for a non-alcoholic tiramisu dessert.
Vanilla: you can swap the vanilla extract for vanilla bean paste. Alternatively, scrape the seeds from a couple of vanilla pods. Just avoid using vanilla essence as this is made from artificial ingredients and will give the panettone tiramisu a synthetic flavour.
Orange zest: for a citrusy twist, add the zest of an orange to the mascarpone mix.
Cooking Tips:
Whipped cream: take care to whip the cream just to medium peaks for the decoration. It will be whisked further once the Baileys liqueur is added. If you over whip, it will split and you will eventually get something akin to butter.
Chilling: don’t be tempted to skip the chilling. Overnight is ideal but you can get away with anything over 2 hours. This allows the panettone tiramisu to firm up and the flavours to infuse.
Make ahead: this panettone tiramisu is the perfect make ahead dessert. Ideally the night before. Make it up to the chilling stage, cover and pop in the fridge. Remove from the fridge 10 minutes before serving. It is best eaten within 3 days of making.
Panettone offcuts: I love to use any leftover panettone offcuts to make French toast dippers. They are so good dipped in rich chocolate sauce.
Frequently Asked Questions
Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, dusted with cocoa powder. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites. Some also add a grating of dark chocolate in between the layers and on top.
Panettone is a popular Italian sweet bread. Originally from Milan, it is traditionally eaten around Christmas and New Year. It is famed for its dome-like shape, sweet flavour and fluffy texture.
Italians typically enjoy a slice of panettone at the end of a festive meal. Usually with coffee or sweet wine. It is also delicious with a mug of rich hot chocolate. Some serve it with creamy mascarpone Crema inglese (a light custard) too. Alternatively, take inspiration from churros and go for a decadent dark chocolate sauce.
A classic panettone is filled with candied fruits and raisins. However, nowadays, you can get all sorts of versions. Anything from rich chocolate or sweet salted caramel to nutty pistachio or chestnut. One year a supermarket did a popular black forest gateau inspired version with dried cherries and dark chocolate. Limoncello is another popular modern version. Any of these work really well in this panettone tiramisu.
This panettone tiramisu isn’t the only thing to make with leftover panettone. Try adding it to your favourite trifle recipe instead of cake/sponge. It has the perfect texture to soak up all the alcohol. Alternatively, use it in my panettone, orange and dark chocolate bread and butter pudding. Trust me, it is so good.
Leftover panettone French toast is also a thing of beauty. Try swapping it for the brioche in my pistachio brioche French toast or Hong Kong French toast. Alternatively, keep it simple and serve toasted slices with butter, jam or your favourite spread.
Yes! Any tiramisu-style recipe is great if you need a make ahead pudding recipe. Simply make up to the chilling stage, cover and chill in the fridge. You can do this for a couple of hours - but overnight is best. The next day, simply remove from the fridge about 10 minutes before serving.
Other recipes you might enjoy:
Looking for more tiramisu inspiration? Check out my festive Baileys tiramisu, indulgent brownie tiramisu cheesecake with malted whipped cream or nutty pistachio tiramisu.
Made this recipe and loved it?
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PrintPanettone Tiramisu
Looking for a show stopping alternative to Christmas pudding? This panettone tiramisu is the answer. Imagine soft, fluffy panettone, infused with intense coffee and sweet Baileys, layered with creamy vanilla mascarpone, finished with a dusting of rich cocoa powder. The perfect make ahead dessert for a special occasion…
- Prep Time: 10 mins
- Chill Time: 2 hours ideally overnight
- Total Time: 0 hours
- Yield: Serves 8-10 1x
- Category: Pudding
- Method: No Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the coffee soak:
- 2 tbsp good-quality instant coffee granules
- 2 tbsp Baileys liqueur (optional)
- 300ml boiling water
For the mascarpone cream:
- 600g mascarpone
- 150g icing sugar
- Pinch of Maldon salt
- 2 tsp vanilla extract
- 600ml double cream
- 1-2 tablespoon Baileys liqueur (you can do this to taste but also be careful as too much liquid will affect the way the tiramisu sets)
To layer:
- 1 x 800g panettone
- 300ml double cream (optional)
- 1-2 tablespoon cocoa powder
Instructions
- In a small jug, mix together the coffee, Baileys and boiling water until the coffee has dissolved. Set aside to cool.
- For the mascarpone cream: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, icing sugar and salt on low speed for about 1 minute - or until just combined. Add the vanilla extract, double cream and the Baileys liqueur and continue to whisk on full speed for about 1-2 minutes or until it has thickened up. You want it to hold its shape but not become over whipped.
- Next, using a bread knife, cut the panettone in about 6-8 slices.
- Take a large serving dish. Approximately 30x20cm and around 10cm deep..
- Cover the bottom of the dish with a layer of panettone slices. Brush generously with the cooled coffee mixture. They should be nicely coated but not to the point of being soggy.
- Using a palette knife or the back of a spoon, spread over half of the creamy mixture. Repeat with another layer of panettone slices, coffee soak and the remaining creamy mascarpone.
- To decorate: pour the cream into a large mixing bowl and whisk until you have medium peaks and it's holding its shape. Take care not to over whisk. If using an electric whisk, you may like to use a hand whisk towards the end.
- Spoon the whipped cream into a piping bag - you can use a piping tip or just leave it plain for little dollops. Pipe dollops over the top of the tiramisu. Cover and chill in the fridge for at least 2 hours, ideally overnight, to firm up.
- Just before serving, dust liberally with sieved cocoa powder. Spoon into bowls and enjoy!
Notes
Panettone: if you don’t have panettone you can use pandoro. Lots of different panettone flavours are available, have fun experimenting with different ones.
Panettone offcuts: use any leftover panettone to make French toast. They are delicious dipped in rich chocolate sauce. Alternatively, try my panettone bread and butter pudding.
Alcohol free panettone tiramisu: if you want a non-alcoholic tiramisu dessert, swap the Baileys for freshly squeezed orange juice. Alternatively, just use coffee.
Whipped cream: take care to whip the cream just to medium peaks for the decoration. If you over whip, it will split and you will eventually get something akin to butter. If you do over whip you can sometimes rescue the cream by pouring in more double cream and gently whipping it together.
Piping the cream: you can use all sorts of nozzles when piping the whipped cream. Have fun doing different patterns. Sometimes I do little stars, other times I do bigger rosettes. You can also just spread it over with a palette knife for a more rustic effect.
If you don't want to use the whipped cream - just make sure the creamy mascarpone mixture is the last of your layers so it's on the top of the tiramisu.
Make ahead: this panettone tiramisu is the ideal make ahead dessert. It needs at least 2 hours in the fridge, but overnight is ideal. It is at its best for up to 3 days after making.
Freezing instructions: the final panettone tiramisu doesn’t freeze well due to the cream. However, if you have a panettone and aren’t quite ready to use it, you can pre-slice it and pop it in the freezer. Just make sure you wrap it well. Remember to remove from the freezer and leave to thaw before starting this recipe. Having said that, an unopened panettone does tend to last for a while so check the best before date if freezer space is an issue.
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