Tiramisu with panettone

Desserts No Leftovers

Servings

8-10

Preperation

25 minutes

Cooking

Waiting

3 hours (ideally overnight)

1 kg mascarpone 8 eggs 200 g sugar 300 ml espresso 2 tbsp aged Commandaria 1 pinch of salt 500 g panettone (leftover), cut into 2 cm slices cocoa, to finish

Prepare the espresso, add the Commandaria and let it cool.

Separate the egg whites from the yolks. Whip the whites into a stiff meringue and set aside.

In a bowl, beat the yolks with the sugar for 3–5 minutes, until pale and creamy.

Soften the mascarpone with a spoon and add it to the yolk mixture. Beat for 2–3 minutes until smooth.

Fold in the meringue in batches, gently with a spatula, from bottom to top, until fully incorporated. Add the salt and fold gently.

Cut the panettone into 2 cm slices and layer them on the bottom of the dish. Using a brush, soak them with the coffee-Commandaria mixture.

Spread all the cream on top, cover and refrigerate for at least 3 hours or ideally overnight.

Dust with cocoa and serve.

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Desserts

Tiramisu with panettone

Servings

Preperation

Cooking

Waiting

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Tiramisu with panettone

Servings

Preperation

Cooking

Waiting

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