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Panettone Tiramisu

The ultimate Christmas dessert: Panettone Tiramisu!
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5 from 1 review

If, like me, you hate Christmas pudding, I have the perfect Christmas dessert for you: panettone tiramisu. It’s such a simple make-ahead dessert, so it’s great for hosting throughout the festive season.  

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 12 hours
  • Yield: 10-12 1x

Ingredients

Scale
  • 2 tbsp good-quality instant coffee granules  
  • 200ml boiling water  
  • 600g mascarpone  
  • 600ml double cream  
  • 150-200g white caster sugar  (to taste)
  • ½ tbsp vanilla bean paste  
  • 1 x 800g panettone (I used a chocolate and hazelnut one)  
  • 1-2 tbsp shaved or grated dark chocolate  

Instructions

  1. Combine the coffee granules with boiling water, then set aside to cool completely. 
  2. In the bowl of a stand mixer, whisk the mascarpone, double cream, caster sugar and vanilla bean paste on medium speed until the mixture reaches the consistency of thickly whipped cream. This should take 1-2 minutes. It will feel very thick, which is exactly what you want. Because this tiramisu is freeform (i.e. not layered in a pan or tin), the filling needs to be sturdy enough for the tiramisu to hold its shape as it sits in the fridge.  
  3. Using a serrated knife, cut the panettone horizontally into four layers. For accuracy, I find it helpful to score the sides of the panettone first, marking the lines for each layer. Once scored, slice along the marks, starting from the top.  
  4. Place the bottom layer of panettone on a large serving plate and generously brush with the cooled coffee. The surface should feel moist but not drenched. Spread a quarter of the mascarpone filling evenly over the top. 
  5. Repeat this process with the second and third layers: brushing with coffee and spreading a quarter of the filling over each one.  
  6. For the fourth and final layer (the domed top), brush the cut side with coffee. You can be more generous with this layer since it’s thicker than the rest. 
  7. Place the final layer on top, domed side up, spreading the remaining mascarpone filling on top, focusing the spread in the centre for a neat, polished finish.  
  8. Scatter the shaved dark chocolate over the top, then refrigerate the tiramisu for at least 2 hours, or preferably overnight, to allow the flavours to meld. 
  9. Serve directly from the plate and enjoy.  

Equipment

Find it online: https://zenaskitchen.com/panettone-tiramisu/

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