Description
This Homemade Panettone Tiramisu Dessert Delight combines the fluffy, aromatic Italian panettone bread with the rich and creamy mascarpone-based tiramisu filling. Layered with coffee-soaked panettone slices and smooth mascarpone cream, this no-bake dessert offers a delightful twist on a classic favorite, perfect for gatherings or special occasions.
Ingredients
Scale
For the Panettone Layer
- 300 grams Panettone (Cut into thick slices)
- 1 cup Fresh Coffee (Cooled to room temperature)
- 1 bean Vanilla Bean (Split open, seeds scraped)
For the Mascarpone Cream
- 500 grams Mascarpone Cheese (For creamy texture)
- 3 large Eggs (At room temperature, separated)
- 100 grams Granulated Sugar (Adjust to taste)
- 100 milliliters Milk (Whole milk recommended)
For Topping
- 30 grams Cocoa Powder (For dusting)
- Optional garnishes: Chocolate shavings or fresh berries
Instructions
- Brew Coffee: Brew your coffee and allow it to cool to room temperature to ensure it doesn’t curdle the mascarpone mixture later.
- Separate Eggs: Carefully separate the egg yolks from the whites, placing the yolks into a mixing bowl.
- Whip Yolks and Sugar: Add granulated sugar to the egg yolks and beat thoroughly until the mixture becomes pale and creamy, which helps dissolve the sugar and incorporate air for a lighter texture.
- Incorporate Mascarpone: Gently fold the mascarpone cheese into the yolk mixture, combining them smoothly without deflating the mixture.
- Add Milk and Vanilla: Pour in the whole milk and scrape the vanilla bean seeds into the bowl; mix until the mixture is smooth and homogenous.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until stiff peaks form, which will give the dessert its signature airy texture.
- Fold Egg Whites: Carefully fold the whipped egg whites into the mascarpone mixture to maintain the lightness and volume.
- Soak Panettone: Briefly dip each panettone slice into the cooled coffee to soak them lightly, avoiding sogginess.
- Layer Panettone: Arrange a layer of coffee-soaked panettone slices in a shallow dish to form the dessert base.
- Spread Mascarpone: Spread half of the mascarpone mixture evenly over the panettone layer.
- Repeat Layers: Add another layer of coffee-dipped panettone slices followed by the remaining mascarpone cream, smoothing the top layer.
- Refrigerate: Cover the dish tightly and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set.
- Finish and Serve: Before serving, dust the top generously with cocoa powder and garnish optionally with chocolate shavings or fresh berries. Serve chilled for best taste and texture.
Notes
- Make sure the coffee is cooled before dipping to prevent melting the mascarpone.
- Use room temperature eggs for better mixing and volume.
- Do not soak panettone for too long to avoid soggy layers.
- This dessert is best served chilled and fresh within 2 days.
- For a non-alcoholic version, avoid adding liqueurs to the coffee.
- Egg whites are raw in this recipe; ensure they are fresh and from a reliable source or consider pasteurized eggs for safety.
