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. Nowadays you can get lots of new flavours, although the classic has candied fruits and raisins. 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.

What else can I do with leftover panettone?

This no bake tiramisu cake 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. Or swap it for the ladyfingers in a tiramisu. Alternatively, use it in my panettone 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.

Can I make this no bake tiramisu cake in advance?

Yes! Any tiramisu-style recipe is a great idea 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, whip up and caramelise the meringue. Alternatively, cover with whipped cream and a dusting of cocoa powder. A drizzle of melted dark chocolate is also a deliciously simple way to decorate this tiramisu cake.

No Bake Tiramisu Cake

Name: No Bake Tiramisu Cake
Prep time: PT-963313H26M52S
Total time: PT-481657H43M26S
Cuisine: Italian
Ingredients: 2 tbsp instant coffee granules; 300ml boiling water; 250g mascarpone; 400ml double cream; 150g caster sugar; 1bsp vanilla bean paste; 2 tbsp pistachio cream (or to taste); 1 x 800g panettone; About 4 tbsp chocolate and hazelnut spread spread (optional), the exact amount will depend on the number of layers you have; 6 large egg whites; 250g soft light brown sugar

No Bake Tiramisu Cake

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Looking for a show stopping make ahead dessert for a special occasion? This no bake tiramisu cake is the recipe for you. Imagine layers of soft, fluffy panettone, intense coffee, creamy pistachio mascarpone and rich chocolate and hazelnut spread. All topped off with a crisp, caramelised meringue. Delicious…

Author: Margie Nomura
Prep Time: 20 minutes, plus cooling
Chill Time: 2 hours, ideally overnight
Total Time: 3 hours to overnight
Yield: Serves 10-12 1x
Category: Pudding
Method: No Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the coffee soak:

2 tbsp instant coffee granules
300ml boiling water

For the filling:

250g mascarpone
400ml double cream
150g caster sugar
1bsp vanilla bean paste
2 tbsp pistachio cream (or to taste)

To assemble:

1 x 800g panettone
About 4 tbsp chocolate and hazelnut spread spread (optional), the exact amount will depend on the number of layers you have

For the meringue topping: (optional)

6 large egg whites
250g soft light brown sugar

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Instructions

Start by prepping your coffee soak. In a medium-sized jug, mix together the coffee granules and boiling water until the coffee granules have dissolved. Set aside to cool completely.
For the filling: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, double cream, caster sugar, vanilla bean paste and pistachio cream on medium speed until thickened and holding its shape. This should take a few minutes, but watch closely as you don’t want to overwhisk or it will go grainy.
Next, using a bread knife, slice the panettone into rounds - you could do 2,3 or 4 depending on the shape of your panettone. I normally do 3.
To assemble: place the bottom layer of panettone on a large flat plate or cake stand (make sure it can fit in your fridge). Generously brush with the cooled coffee - you want a good coating to add flavour, but not too much as to make it soggy. Then spread with 2 tbsp chocolate and hazelnut spread. Dollop over the creamy pistachio filling and spread in an even layer (if making 3 layers, use half the mix). Repeat the layers.
Top with the ‘hat’ of the panettone. Cover and chill in the fridge for at least 2 hours, ideally overnight. This will enable it to firm up and become easier to slice.
For the meringue (optional): If you don’t have a blowtorch, preheat the oven to 260C/240C Fan. In a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk the egg whites until foamy and bubbly. Gradually, a tablespoon at a time, whisk in the soft light brown sugar. Make sure the previous tablespoon is completely whisked in before you add the next. Continue to whisk until the sugar has dissolved and you have a smooth and glossy meringue. If you pinch a little of the meringue mixture between your fingers, you shouldn’t feel any grains of sugar.
Using a palette knife, spatula or the back of a spoon, spread the meringue all over the tiramisu cake.
To caramelise, use a blowtorch to caramelise the top and set it slightly. Alternatively, pop in the preheated oven for a few minutes until the outside has turned a deep golden brown - watch closely to make sure it doesn’t burn. You also don’t want to leave it too long or else the inside will get hot and the cream will melt.
Serve straight away!

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.

Pistachio cream: you can make your own pistachio cream or use a shop bought option. Alternatively, leave it out if you aren’t a fan.

Chocolate and hazelnut spread: this adds a delicious chocolate flavour to this tiramisu cake but you can leave it out. You can use something like nutella or a more luxurious gianduja spread.

Partially cooked eggs: the meringue topping contains partially cooked eggs so is not suitable for vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). However, you can serve it ‘naked’ or top with whipped cream and a dusting of cocoa powder (more like a traditional tiramisu). It is also delicious drizzled with melted chocolate.

Make ahead: this no bake tiramisu cake 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 no bake tiramisu cake 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.

Find it online: https://desertislanddishes.co/no-bake-tiramisu-cake/