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.

What is the flavour of panettone?

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.

What else can I do with leftover panettone?

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.

Can I make this panettone tiramisu cake in advance?

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.

Panettone Tiramisu

Name: Panettone Tiramisu
Prep time: PT-481750H21M59S
Cuisine: Italian
Ingredients: 2 tbsp good-quality instant coffee granules; 2 tbsp Baileys liqueur (optional); 300ml boiling water; 600g mascarpone; 150g icing sugar; Pinch of Maldon salt; 2 tsp vanilla extract; 600ml double cream; 1-2 tbsp Baileys liqueur (you can do this to taste but also be careful as too much liquid will affect the way the tiramisu sets); 1 x 800g panettone; 300ml double cream (optional); 1-2 tbsp cocoa powder

Panettone Tiramisu

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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…

Author: Margie Nomura
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

Scale

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 tbsp 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 tbsp cocoa powder

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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.

Find it online: https://desertislanddishes.co/panettone-tiramisu/