Panettone Tiramisù
An easy way to transform a beloved holiday cake into something SUPER delcious .
Servings: 8 people
Ingredients
- 1 panettone
- 6 eggs white and yolks separated
- About 1-1.5 cups of brewed espresso
- 2 shots of Cointreau (or any orange liquor — or whatever you like .. Marsala wine
- 16 oz mascarpone cheese
- 6 tbsp sugar
- Optional Cranberries dusted in sugar & powdered sugar for garnish
Instructions
- Prepare all of your coffee (I recommend a Moka pot), in batches and allow to cool down. Then add in the liquor.
- Beat all of the egg whites with a pinch of salt until stiff peak form (about 5 min). Set aside.
- In a separate bowl, beat the yolks and sugar until pale yellow and light. Add in the mascarpone cheese and continue to mix until well incorporated.
- In batches, fold in the egg whites to the yolk mix until creamy smooth mixture.
- Put the panettone onto its side and slice into 3 even pieces.
- Quickly* dip the bottom piece of panettone into the coffee mixture on both sides. Allow excess coffee to drip down. Place on the bottom of your serving plate. Add about 1/3 of the cream over the top. Repeat with the second and third layers. **For the top layer, I like gently brush the top side rather than dunk it so it doesn’t absorb too much. Also, only add the cream to the center on the top layer.
- Garnish with cranberries and powdered sugar.
- Chill in the fridge overnight if you can - if not you can also serve immediately.
Notes
For cranberries, add a few in a small bowl with a dash of water. Add a table spoon of sugar and mix well to coat. Lay out on a dish to dry.
Nutrition
Calories: 2859kcal | Carbohydrates: 99g | Protein: 65g | Fat: 230g | Saturated Fat: 135g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 1436mg | Sodium: 666mg | Potassium: 719mg | Sugar: 80g | Vitamin A: 7776IU | Vitamin C: 0.5mg | Calcium: 795mg | Iron: 5mg
