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Desserts

Pandoro Tiramisu

Pandoro Tiramisu is the Christmas dessert you don't expect: pandoro stars layered with mascarpone cream and torrone.
Recipe Pandoro Tiramisu
  • Difficulty Easy
  • Preparation 30 minutes
  • Servings for 8

Pandoro Tiramisu is not the usual Tiramisu with Pandoro you would expect in a baking dish, but a far more striking version made with pandoro “stars”, slices of the star-shaped Italian Christmas cake, layered with mascarpone cream.

For this Pandoro Tiramisu Recipe we chose to follow the original tiramisu recipe but, if you prefer, you can make the Mascarpone Cream Without Raw Eggs simply by using a pâte à bombe (beat the egg yolks until creamy, make a syrup of water and sugar, bring it to 120 °C (248 °F) and pour it over the yolks, beating until the mixture has cooled completely).

Pandoro Tiramisu is a variation on the famous spoon dessert, perfect as a Christmas Dessert for Christmas Eve Dinner, for Christmas Lunch or as a show-stopping dessert for a Christmas Dinner with Friends.

If you are looking for an impressive Christmas Dessert that doesn’t complicate your life or keep you in the kitchen for hours, this is the one for you: the contrast between the sweetness of the pandoro, the aroma of the coffee and the lightness of the mascarpone cream creates a harmony of flavors that will win over all your guests.

Ingredients for 8

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Method

  1. To make the Pandoro Tiramisu, first make the coffee and let it cool. For this recipe we chose the “classic” method; if you want to pasteurize the eggs, follow the pâte à bombe recipe.
  2. Separate the egg yolks from the whites, keeping both aside. In a large bowl, beat the yolks with the sugar until pale and fluffy.
    Making the pandoro tiramisu, step 1
    Making the pandoro tiramisu, step 2
  3. Add the mascarpone and the vanilla extract to the beaten yolks; stir gently until you have a smooth, even cream.
    Making the pandoro tiramisu, step 5
    Making the pandoro tiramisu, step 6
  4. In another bowl, beat the egg whites to stiff peaks. Gently fold them into the mascarpone cream with upward strokes so the mixture does not deflate.
    Making the pandoro tiramisu, step 9
    Making the pandoro tiramisu, step 10
  5. Next, chop the torrone coarsely (if it is still sealed in its wrapper, you can also use a meat mallet to break it into small pieces). Then cut the pandoro into horizontal slices that are not too thin and place the first slice on a serving plate.
    Making the pandoro tiramisu, step 11
    Making the pandoro tiramisu, step 12
  6. Moisten the pandoro slice with the cold coffee using a spoon or a pastry brush. Spread a generous layer of mascarpone cream and “dust” it with the chopped torrone.
    Making the pandoro tiramisu, step 12
    Making the pandoro tiramisu, step 14
  7. Repeat until you have used all the pandoro slices. For the last layer, finish with coarsely grated or shaved dark chocolate.
    Making the pandoro tiramisu, step 16
    Making the pandoro tiramisu, step 20
  8. Refrigerate the Pandoro Tiramisu for 30-40 minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!
    Pandoro tiramisu with mascarpone cream and torrone

Variations and Alternatives

You can customize the pandoro tiramisu by also adding chocolate chips between the layers.

Tips

For the best result, use ingredients at room temperature; you can also flavor the coffee with a little rum liqueur for a more intense taste.

Storage

You can store the Pandoro Tiramisu in the fridge, covered with plastic wrap, for up to 2-3 days. Freezing is not recommended.

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