bohemianwanderer – This panettone tiramisu is a festive variation on the classic Italian dessert, combining coffee, mascarpone, and cocoa with the rich sweetness of toasted panettone. The dish is prepared in stages and benefits from a long chilling time, allowing the layers to set and the flavours to meld fully. It serves six to eight people and is ideal for entertaining. The finished dessert is light, creamy, and deeply aromatic.
Preparing the Panettone and Cream Mixture
Begin by heating the oven to 180C, or 160C with a fan setting. Arrange the panettone fingers directly on an oven rack and toast them for about ten minutes, until lightly golden and dry on the surface. Remove them from the oven and leave to cool completely for around twenty minutes. This step is important, as cooled and slightly dried panettone absorbs liquid without collapsing.
While the panettone cools, prepare the cream mixture. Pour the double cream into a large bowl, add the vanilla extract, and whisk until soft peaks form. In a separate bowl, whisk the eggs with the icing sugar and one tablespoon of coffee liqueur. Continue whisking for about six minutes, until the mixture becomes pale, fluffy, and noticeably increased in volume. This aeration helps give the tiramisu its light texture.
Add the mascarpone to the egg mixture in two batches, beating gently until smooth after each addition. Once combined, fold in the whipped cream carefully, maintaining as much air as possible. The finished mixture should be smooth, thick, and able to hold soft peaks without becoming stiff.
Assembling, Chilling, and Serving the Tiramisu
To assemble the tiramisu, mix the remaining coffee liqueur with the brewed black coffee in a medium bowl. Working quickly, dip each toasted panettone finger into the coffee mixture for just a few seconds. Immediately arrange them in a single layer in the base of a deep rectangular dessert dish. Avoid soaking for too long, as the panettone can become fragile.
Once half of the panettone fingers are used, spoon over half of the mascarpone cream mixture and spread it evenly with a spatula. Finely grate half of the toasted walnuts over the cream for added texture. Repeat the process with the remaining soaked panettone fingers, followed by the rest of the cream mixture, smoothing the top carefully.
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Dust the surface generously with unsweetened cocoa powder, then cover the dish and refrigerate for at least four hours, or up to thirty-six hours, to allow the dessert to set fully. Just before serving, finely grate the remaining toasted walnuts over the top. Serve chilled, cutting clean slices to reveal the distinct layers of panettone and cream.
