Tiramisu with pandoro or panettone

Ingredients per 4 persons:

  • pandoro or panettone (pieces)
  • Italian expresso and milk
  • 250 g. of mascarpone cheese
  • 150 ml. of double cream (to be whipped)
  • 90 g. of sugar
  • 4 eggs
  • cocoa powder


Whip double cream adding 30 g. of sugar and set aside. Whip well the egg yolks with the remaining sugar until frothy and add mascarpone cheese a little at a time. Beat the egg whites until stiff. Add the cream to the egg and mascarpone cheese and mix the egg yolks until stiff only at the end. Now chop your pandoro or panettone and dunk them in coffee and milk. Please use Italian Expresso, not American coffee, please. We beg you. If you live in the U.S., you can check Delicitaly out.
This process could be avoided in order to preserve all the original flavor of pandoro (or panettone): we like that approach a lot more but it's a matter of tastes. Place in single-portion cups a layer of cream and one of pieces of pandoro, alternating to the brim. On top just crumble a bit of pandoro and cover with cocoa powder.