Panettone Tiramisu

A festive twist on classic tiramisu using panettone instead of ladyfingers — soft, citrus-kissed cake meets creamy mascarpone layers for a dessert that’s perfect for holidays, gatherings, or any time you want something both indulgent and comforting.

Why You’ll Love This Recipe

• Combines the fluffy, rich texture of panettone with the creamy, coffee-soaked layers of tiramisu
• Light citrus & vanilla notes from panettone add depth and freshness
• Easy to assemble and can be made ahead — ideal for entertaining
• Great way to use leftover panettone or treat it as a special dessert centerpiece
• Elegant and delicious — balances sweetness, creaminess, and lightness

Ingredients

For the Coffee Soak

• 1 cup (240 ml) strong brewed coffee — cooled
• 2 tbsp sugar (optional, dissolve in coffee)
• 2–3 tbsp coffee liqueur or dark rum (optional)

For the Mascarpone Cream Layer

• 500 g (≈ 1 lb) mascarpone cheese, softened
• 1 cup (240 ml) heavy cream (or whipping cream), cold
• ⅔ cup (≈ 135 g) powdered sugar (or granulated sugar, blended fine)
• 1 tsp vanilla extract
• Optional: ½ tsp grated lemon (or orange) zest for extra brightness

For the Panettone Layers

• About 400–500 g panettone, cut into thick slices or chunks — enough to form 2–3 layers depending on dish size

For Dusting / Garnish

• Unsweetened cocoa powder — for finishing
• Optional: shaved dark chocolate, chocolate curls, or a light drizzle of chocolate or caramel sauce

Instructions

1. Brew the Coffee Soak
   • Prepare strong coffee and let it cool completely. Stir in sugar if desired.
   • If using liqueur/rum, mix into the cooled coffee. Pour into a wide shallow dish for easier dipping.
2. Prepare the Mascarpone Cream
   • In a chilled bowl, whip the heavy cream until soft peaks form. Set aside.
   • In another bowl, beat softened mascarpone with powdered sugar and vanilla (and zest if using) until smooth and creamy.
   • Gently fold whipped cream into the mascarpone mixture until well combined and light.
3. Assemble Tiramisu Layers
   • Quickly dip panettone slices or chunks into the coffee — don’t soak too long or they’ll get soggy; just a quick dip so they absorb a little coffee.
   • Line the bottom of a serving dish (springform, 9×9 inch, or similar) with a layer of soaked panettone.
   • Spread about one-third of the mascarpone cream over the panettone.
   • Repeat: another layer of dipped panettone, another third of cream, and a final layer of panettone topped with the remaining cream. Smooth the top.
4. Chill & Set
   • Cover and refrigerate for at least 4–6 hours, ideally overnight — this helps the flavors meld and gives the dessert the right texture.
5. Finish & Serve
   • Just before serving, dust the top generously with cocoa powder.
   • For extra flair, add shaved chocolate, chocolate curls, or a drizzle of sauce.

You Must Know

• Use panettone that’s still fairly fresh — too stale and it won’t absorb coffee well.
• Dip slices quickly — prolonged soaking makes them mushy and ruin the texture.
• Let the tiramisu chill long enough for layers to meld and set properly.
• Cocoa dusting and chocolate garnish add contrast to the sweet, creamy layers.

Pro Tips

• Add a bit of citrus zest (lemon or orange) to the mascarpone cream — complements the sweet-bread flavor of panettone beautifully.
• For a lighter version: substitute part of the cream with whipped Greek yogurt (texture slightly different).
• If dessert seems too tall or heavy: serve in individual glasses (single-serve portions) rather than a big dish.
• For a twist: add a thin layer of dark chocolate shavings or chocolate-hazelnut spread between panettone layers for richer flavor.

Ingredient Substitutions

• Panettone: If not available, use brioche or another sweet bread — results slightly different, but still tasty.
• Heavy cream: Use half-and-half or a lighter cream for a less rich version.
• Coffee soak: Use espresso, strong tea, or even flavored syrup for non-coffee lovers.
• Sugar: Adjust sweetness of cream or coffee soak to taste — powdered sugar gives smoother, less grainy texture.

Serving Suggestions

• Serve chilled with a cup of espresso or coffee for a classic pairing
• Add fresh berries or a berry compote on the side for freshness and tartness
• Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence
• Offer individual portions in glasses for elegant presentation at parties

Storage Tips

• Store covered in the fridge — stays good for about 2–3 days.
• For best texture, dust with cocoa or garnish just before serving (to prevent moisture softening).
• Freezing not recommended — cream texture and coffee-soaked bread can get soggy or separate on thawing.

Frequently Asked Questions

→ Can I use regular bread instead of panettone?
Yes — brioche or any slightly sweet bread works. The flavor will be different, but texture remains creamy and delicious.

→ Can I skip alcohol in coffee soak?
Absolutely — use just coffee (or strong tea/syrup) for non-alcoholic version.

→ Can I make individual servings?
Yes — assemble in small glasses, jars, or ramekins; chilling and serving same as big dish.

→ Is this dessert very sweet?
It’s balanced — the sweetness of panettone and cream is offset by the bitterness of cocoa dust and the depth of coffee soak. You can reduce sugar if you like less sweetness.

Enjoy your Panettone Tiramisu — a creamy, elegant dessert that blends bread pudding charm with tiramisu elegance!

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