Winning Appliances Christmas Pandoro Tiramisu

RatingDifficultyIntermediate
Prep Time2 hrs 20 minsTotal Time2 hrs 20 mins
 6 egg yolks
 1⁄2 cup (110g) caster sugar
 1 1⁄2 cups (600g) mascarpone
 1 1⁄2 cup (375ml ) thickened cream, whipped
 600g pandoro cake, cut into 1cm slices
 2 cups (500ml) long black coffee
 2 tbsp Baileys liqueur
 1⁄3 cup (35g) cocoa powder
1

Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.

2

Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.

3

Dust generously with cocoa powder and serve.

Recipe Notes: Store in the refrigerator for no more than 3 days, but it probably won’t even last that long!

This recipe can also be made with panettone or brioche.

TweetSaveShareShareBigOven

Ingredients

 6 egg yolks
 1⁄2 cup (110g) caster sugar
 1 1⁄2 cups (600g) mascarpone
 1 1⁄2 cup (375ml ) thickened cream, whipped
 600g pandoro cake, cut into 1cm slices
 2 cups (500ml) long black coffee
 2 tbsp Baileys liqueur
 1⁄3 cup (35g) cocoa powder

Directions

1

Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.

2

Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.

3

Dust generously with cocoa powder and serve.

Winning Appliances Christmas Pandoro Tiramisu
Copy link
Powered by Social Snap