Tiramisù With Panettone
Tiramisù is a classic Italian no-bake dessert made with layers of espresso-soaked ladyfingers and luscious mascarpone cream. For Christmas and New Year's gatherings, I like to use panettone as a way of upcycling this traditional Italian sweet bread. Try any of your favourite kinds like Pandoro or Motta Gran Cremoso and create a new dessert each time! Don't forget the mascarpone cheese! It lends a depth of flavour that cream cheese just doesn't have. By the way, I use no eggs... I know... not really authentic... but my filling is very light and creamy! Assemble this dessert in a pretty serving pan or set up a Tiramisù station and let your guests build their own in elegant martini glasses!
- 1 tub mascarpone, room temperature
- 1 cup vanilla cooked pudding (follow instructions on package)
- 2 cups whipped cream, divided (1 cup for filling and 1 cup for topping)
- 1 panettone (plain or chocolate-cream filled, sliced lengthwise about ½"
- 1 cup brewed espresso, room temperature
- 4 tbsp liqueur (chocolate favoured or coffee-flavoured), optional
- 2 tbsp cocoa
To Prepare Filling:
Using electric beaters, whip the mascarpone until creamy.
Add the pudding and whip until well incorporated.
Add the whipped cream and fold lightly. Set aside.
To Prepare Coffee Drizzle:
To Prepare Large Tray of Tiramisù
Lay one layer of panettone slices in a large serving pan (9"X12"X3").
Drizzle with half of the espresso.
Spread half of the cream, ensuring an even layer.
Add a second layer of panettone slices. Repeat the above 2 steps (drizzle with expresso mixture and top with remaining cream).
Sift the cocoa on top to cover the surface.
To Prepare Individual Portions:
For each martini glass, place a dollop of the cream on the bottom.
Place a few cubs of panettone in each glass.
Drizzle with espresso.
Top with cream and smooth the surface.
Sift cocoa on top.
Garnish with a few raspberries and refrigerate for a few hours.