Easy Dessert Italian

Pandoro tiramisu

Name: Pandoro tiramisu recipe
Yield: 8
Cuisine: /italian
Ingredients: 5 large egg yolks; 700g mascarpone; 3 large egg whites; 400ml strong black coffee, cooled; 40.00 ml Marsala; 600g pandoro (or colomba, see intro); Dutch cocoa powder, to dust

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by Nino Zoccali

Mar 13, 2024

“Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” – Nino Zoccali

5 large egg yolks
700g mascarpone
3 large egg whites
400ml strong black coffee, cooled
2 tbs Marsala
600g pandoro (or colomba, see intro)
Dutch cocoa powder, to dust

Method

1.

Whisk the egg yolks and 1/2 cup (110g) sugar in a large bowl until pale and creamy and sugar has dissolved. Add mascarpone and stir until combined. Whisk the egg whites with 1/3 cup (75g) sugar in a separate large bowl until stiff peaks and sugar is dissolved. Gently stir egg white mixture through mascarpone mixture. Set 2 cups of mixture aside in a large bowl to decorate.
2.

Stir the coffee, Marsala and remaining 2 tbs sugar in a medium bowl until sugar dissolves.
3.

Slice the pandoro into 3cm-thick slices.
4.

Arrange half the slices of pandoro in the base of a 2L baking dish, cutting to fit. Drizzle over half the coffee mixture. Spoon over half the remaining mascarpone mixture. Dip the remaining cake in the coffee mixture and arrange to make a second layer of cake. Cover with remaining mascarpone mixture. Level surface with a spatula. Whisk the reserved mascarpone mixture until firm peaks form, and spoon into a piping bag fitted with a 1cm star nozzle. Pipe different-sized stars over the tiramisu. Cover and chill overnight. Serve dusted with cocoa.