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Panettone Tiramisu Recipe

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4.2 from 50 reviews

  • Author: Ava
  • Total Time: 15 minutes plus chilling time (minimum 2 hours, preferably overnight)
  • Yield: 4 servings

Description

A delicious twist on the classic tiramisu, using soft panettone instead of ladyfingers for a tender, fluffy texture. This Panettone Tiramisu layers coffee-soaked panettone with a smooth mascarpone cream, finished with a dusting of cocoa powder and optional grated chocolate for an indulgent, no-bake dessert perfect for festive occasions or any time you crave a luxurious treat.

Ingredients

Mascarpone Cream

  • 2/3 cup heavy cream (double cream)
  • 2/3 cup mascarpone
  • 2 tbsp sugar

Main

  • 1/2 lb panettone (approx. 12 fingers)
  • 3/4 cup cold coffee
  • 2 squares chocolate (optional, for grating)
  • 1 tbsp cocoa powder (unsweetened)

Instructions

  1. Whip the Cream: Place the heavy cream in a bowl and beat until it forms soft peaks, providing the light and airy texture needed for the tiramisu cream.
  2. Mix Mascarpone and Sugar: In a separate medium-large bowl, cream together the mascarpone and sugar until smooth and glossy. Gently fold in the whipped cream to keep the mixture light and fluffy, then refrigerate until ready to use.
  3. Prepare Panettone: Cut the panettone into finger-like slices approximately 1cm deep and 2.5cm wide, similar to traditional ladyfingers, ready for soaking.
  4. Soak Panettone: Pour the cold coffee into a shallow dish wide enough to soak the panettone fingers. Quickly dip each piece into the coffee, ensuring they absorb some liquid without becoming soggy.
  5. First Layer Assembly: Arrange the coffee-soaked panettone slices in a single layer in an 8×6 inch (20×15 cm) dish or individual containers. Spread half of the mascarpone cream evenly over this layer, reaching the edges. Optionally, grate some chocolate over the cream.
  6. Second Layer Assembly: Dip the remaining panettone slices in coffee and layer them on top of the mascarpone cream. Cover with the remaining mascarpone mixture and spread evenly to the edges, smoothing the top layer.
  7. Finish with Cocoa: Using a fine mesh sieve, dust the top of the tiramisu evenly with unsweetened cocoa powder for a classic finish.
  8. Chill: Cover the dish and refrigerate for several hours or preferably overnight to allow flavors to meld and the dessert to set perfectly before serving.

Notes

  • Ensure not to over-soak the panettone in coffee to maintain its structure and avoid sogginess.
  • This dessert is best made a few hours in advance or overnight for optimal flavor development.
  • Using cold coffee helps keep the mascarpone cream from melting during assembly.
  • Optional grated chocolate enhances the richness but can be omitted if you prefer a simpler presentation.
  • If you cannot find panettone, brioche can be used as a substitute but the texture and flavor will vary.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/panettone-tiramisu-recipe/