Name: Panettone Tiramisu
Ingredients: 1 cup (240 ml) strong brewed coffee — cooled; 2 tbsp sugar (optional, dissolve in coffee); 2–3 tbsp coffee liqueur or dark rum (optional); 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; About 400–500 g panettone, cut into thick slices or chunks — enough to form 2–3 layers depending on dish size; Unsweetened cocoa powder — for finishing; Optional: shaved dark chocolate, chocolate curls, or a light drizzle of chocolate or caramel sauce

Description

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.

Ingredients

Scale

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

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.
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.
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.
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.
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.

Notes

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.