Panettone Tiramisu

If you’re looking for a dessert that brings holiday warmth, Italian flair, and melt-in-your-mouth richness all in one bite, let me introduce you to Panettone Tiramisu. Imagine the airy sweetness of panettone, layered with a silky mascarpone cream, kissed with espresso and cocoa. This is not just dessert. It’s the cozy finale to a festive gathering or the surprise centerpiece for an afternoon indulgence. Trust me, you’re going to love this one.

Behind the Recipe

This recipe was born out of a little Christmas day magic. I had leftover panettone on the counter and a fridge full of mascarpone from a planned tiramisu that never made it to the table. Instead of tossing the panettone or sticking to the traditional ladyfingers, I thought, why not combine the best of both worlds? What came out of that little kitchen experiment has now become a tradition in its own right. The texture contrast between the airy bread and luscious cream is so satisfying, it almost feels like a secret you’re lucky enough to know.

Recipe Origin or Trivia

Panettone, a sweet Italian bread loaf originally from Milan, is typically enjoyed during Christmas and New Year. It’s known for its fluffy interior and subtle citrus flavor, thanks to the candied orange and raisins studded throughout. Tiramisu, on the other hand, hails from the Veneto region and is famous for its coffee-soaked layers and creamy mascarpone filling. When you blend these two iconic desserts, you get a fusion that pays homage to both Italian heritage and creative home cooking. It’s a perfect reflection of how traditional flavors can find new life in the modern kitchen.

Why You’ll Love Panettone Tiramisu

There are so many reasons this dessert deserves a permanent spot in your holiday (or anytime) lineup.

Versatile: You can make it in a trifle dish, springform pan, or even in individual jars. Dress it up or keep it rustic.

Budget-Friendly: A little panettone goes a long way, and you’re repurposing leftovers into something elegant.

Quick and Easy: No baking required. Just slice, layer, and chill.

Customizable: Add chocolate chips, orange zest, or even swap in flavored liqueurs if you prefer.

Crowd-Pleasing: It’s a showstopper that gets people talking and asking for seconds.

Make-Ahead Friendly: Prepare it a day in advance and let the flavors soak in beautifully.

Great for Leftovers: Any stray panettone finally gets its moment to shine.

Chef’s Pro Tips for Perfect Results

This dessert is easier than it looks, but a few little tricks go a long way.

1. Use stale panettone: It soaks up the coffee better without getting soggy. If it’s fresh, toast the slices slightly first.
2. Don’t over-soak: Dip the panettone quickly in espresso to avoid it turning mushy.
3. Chill overnight: The longer it rests, the more flavorful and firm the layers become.
4. Sift your cocoa powder: It gives a finer, more elegant finish on top.
5. Whip the mascarpone gently: Don’t overmix or it can become grainy.

Kitchen Tools You’ll Need

You won’t need a fancy setup to pull this off, just a few everyday items.

Mixing Bowls: For whipping cream and mascarpone.

Hand Mixer or Stand Mixer: Helps achieve that perfect fluffy texture.

Spatula: Essential for smooth, even spreading.

Serrated Knife: To cut through panettone without tearing it.

Springform Pan or Dish: Ideal for layering and easy serving.

Fine Mesh Sieve: For dusting cocoa on top.

Ingredients in Panettone Tiramisu

When these ingredients come together, the result is a harmony of flavors and textures you’ll crave again and again.

1. Panettone: 1 medium-sized loaf, sliced – Acts as the sponge-like base and adds holiday flair with its sweet, fruity notes.
2. Mascarpone Cheese: 500g – The creamy heart of the dessert, rich and slightly tangy.
3. Heavy Cream: 1 cup (240ml) – Whipped to lighten the mascarpone and add airiness.
4. Egg Yolks: 3 large – Classic for a silky custard texture and depth of flavor.
5. Granulated Sugar: ½ cup (100g) – Sweetens and balances the creaminess.
6. Espresso or Strong Coffee: 1½ cups – Adds bold, bitter contrast to the sweetness.
7. Cocoa Powder: 2 tablespoons – For dusting the top, giving that iconic tiramisu finish.
8. Vanilla Extract: 1 teaspoon – Adds a subtle aromatic warmth.
9. Salt: A pinch – Enhances all the other flavors.

Ingredient Substitutions

Whether you’re missing something or just want to tweak the flavor, here’s how to pivot.

Panettone: Use brioche or challah for a similar light texture.

Mascarpone Cheese: Cream cheese blended with heavy cream works in a pinch.

Heavy Cream: Whipping cream or even coconut cream (for a dairy-free version).

Espresso: Strong brewed coffee is a fine substitute.

Granulated Sugar: Swap with powdered sugar if you prefer a smoother blend.

Ingredient Spotlight

Panettone: A traditional Italian sweet bread enriched with eggs, butter, and studded with raisins and candied orange peel. It brings a light, chewy texture and hints of citrus.

Mascarpone Cheese: An ultra-creamy Italian cheese that’s rich, buttery, and just a touch tangy, giving tiramisu its signature velvety finish.

Instructions for Making Panettone Tiramisu

This dessert may look fancy, but it’s surprisingly easy and a joy to make. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   No oven required! Just prep your pan or dish and chill the mixing bowl for the cream.
2. Combine Ingredients:
   Whisk the egg yolks and sugar until pale and thick. Gently fold in the mascarpone, vanilla, and a pinch of salt. In a separate bowl, whip the cream to stiff peaks and fold it into the mascarpone mixture.
3. Prepare Your Cooking Vessel:
   Line a springform pan or dish with parchment paper if desired. Pour the espresso into a shallow bowl.
4. Assemble the Dish:
   Dip each slice of panettone quickly in espresso and layer in the bottom of the pan. Spread half the mascarpone mixture on top. Repeat with another layer of dipped panettone and the remaining cream.
5. Cook to Perfection:
   There’s no actual cooking, just chilling. Cover and refrigerate for at least 6 hours or preferably overnight.
6. Finishing Touches:
   Right before serving, sift cocoa powder evenly across the top.
7. Serve and Enjoy:
   Slice carefully with a serrated knife and serve chilled. Every bite is creamy, soft, and perfectly balanced.

Texture & Flavor Secrets

The beauty of this dessert lies in its contrast. The light, airy crumb of panettone soaks up just enough coffee to become tender without falling apart. The mascarpone filling is velvety and smooth, while the dusting of cocoa on top adds a touch of bitterness that balances the sweetness. Every bite feels like a soft cloud of richness and warmth, with subtle hints of fruit and coffee that linger.

Cooking Tips & Tricks

Let’s make sure your tiramisu turns out absolutely perfect.

• Use cold heavy cream for easier whipping and fluffier texture.
• If you want clean slices, pop the tiramisu in the freezer for 15 minutes before cutting.
• Add orange zest to the mascarpone layer for a citrus twist.

What to Avoid

Avoid these little slip-ups to keep things smooth and delicious.

• Over-soaking the panettone can lead to a soggy mess.
• Overbeating the mascarpone mixture may cause it to curdle.
• Skipping the chill time means runny layers and less flavor integration.

Nutrition Facts

Servings: 10
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes (including chilling)

Make-Ahead and Storage Tips

This dessert is perfect for prepping ahead. You can make it a full day before serving and it only gets better. Store it covered in the fridge for up to 4 days. Avoid freezing, as the mascarpone texture may not hold up well. For leftovers, keep slices airtight and chilled.

How to Serve Panettone Tiramisu

Serve it chilled, straight from the fridge, with a light dusting of fresh cocoa or shaved dark chocolate. It pairs beautifully with espresso or a glass of almond milk. For an extra fancy twist, add a dollop of whipped cream or a drizzle of espresso syrup on the side.

Creative Leftover Transformations

Got extra? Let’s make it fun.

• Tiramisu Parfaits: Layer in jars with whipped cream and extra cocoa.
• Frozen Bars: Slice and freeze, then dip in chocolate for a chilly treat.
• Tiramisu French Toast: Yes, it’s indulgent, but a slice pan-fried in butter is next-level.

Additional Tips

Keep your cream cold and your layers clean. If you want sharper slices, use a sharp serrated knife. Let it rest just a few minutes out of the fridge before serving for the flavors to bloom.

Make It a Showstopper

Serve it on a white cake stand, with a dusting of cocoa that spills gently over the edge. Garnish with a few chocolate curls or a twist of orange peel for elegance. The visual contrast between the layers and cocoa is stunning.

Variations to Try

• Chocolate Chip Panettone: For an even sweeter bite.
• Orange Liqueur Soak: Replace espresso with orange juice and zest.
• Berry Twist: Layer in fresh raspberries for tart contrast.
• Nutty Version: Add chopped toasted hazelnuts between layers.
• Spiced Cream: Blend in a hint of cinnamon or nutmeg to the mascarpone mix.

FAQ’s

Q1: Can I make this without eggs?

Yes, skip the yolks and just use whipped mascarpone and cream for a no-egg version.

Q2: Can I make this gluten-free?

Yes, use a gluten-free panettone or substitute with GF sponge cake.

Q3: How long does it last in the fridge?

Up to 4 days, tightly covered.

Q4: Can I freeze Panettone Tiramisu?

Freezing is not ideal as the texture of mascarpone can change.

Q5: Do I need to use a springform pan?

No, any dish will work just layer and chill.

Q6: Is panettone supposed to be stale?

A little dryness helps it hold up better to the espresso soak.

Q7: What coffee works best?

Freshly brewed espresso or strong coffee with no added sugar.

Q8: Can I use whipped topping instead of cream?

You can, but the flavor won’t be as rich or natural.

Q9: How can I make it more kid-friendly?

Use decaf coffee or a light cocoa soak instead of espresso.

Q10: Can I double the recipe?

Absolutely. Just use a larger pan or make two separate ones.

Conclusion

Panettone Tiramisu is the kind of dessert that brings people together a blend of tradition, texture, and sweet comfort. Whether you’re repurposing holiday leftovers or just craving something that feels like a hug on a plate, this recipe delivers. Let me tell you, it’s worth every bite.

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