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Hello and happy in-betweeny period. I hope everyone had a wonderful Christmas break. I’m attempting to have a week off, but I’m here to quickly drop this easy recipe into your inbox!
Since the end of November, my mum has been on a mission to find the best supermarket panettone. Naturally, I’ve been “helping” (read: eating a tonne of panettone). The result is that we’ve been happily munching our way through every supermarket panettone we could get our hands on, but sadly, not all panettone are created equally. I’ve found myself with a few that have been shoved to the back of the cupboard and neglected. This brings me onto the panettone tiramisu…
If you listen to the Off Menu podcast with James Acaster and Ed Gamble, you’ll probably know where I got the inspiration for this dessert. Panettone tiramisu comes up surprisingly often, and I get it—tiramisu is delicious, panettone is delicious, so why not smash the two together to make a lovely festive dessert!?
I wanted to make this recipe something you can throw together fairly quickly with minimal washing up. After all my Christmas baking, I have no desire to be standing in the kitchen for hours on end, and I’m sure everyone else feels the same way. So, let’s get on with it…
Panettone Tiramisu
Ingredients - Makes enough for a 30cm x 20cm dish to serve 6-8
Boozy Raisins (optional) *
130g raisins or sultanas
70g alcohol
70g orange juice
Mascarpone Cream
70g egg yolk (about 4 large yolks)
120g caster sugar
350g mascarpone
250g double cream
Pinch of salt
30g alcohol (Pedro Ximénez, amaretto and Grand Marnier are great)
Zest of 1 medium orange
To Dip
500g panettone (about 1/2 a large panettone)
250ml strong coffee (I used 3 shots of double espresso topped up with water or you can use 4tsp of instant coffee with 250ml of water)
40g alcohol (or raisin soaking liquid)
*In my pictures and GIFs for this post I was using a chocolate panettone so omitted the raisins but if you’re using a classic panettone I’d definitely recommend adding them. I did for my tests but didn’t manage to get pictures.
Method - Boozy Raisins
Combine everything and gently warm either in a pan or in the microwave until the mixture is just below boiling and the raisins are plump and juicy.
Set aside to cool.
When cooled, drain the raisins, saving the liquid (you can use this in the coffee soak) and pat the raisins dry between two sheets of kitchen paper to remove any excess moisture.
Method - Panettone Tiramisu
Make your dipping mixture by combining the coffee and alcohol and set aside to cool.
Cut the panettone into 1.5cm slices and then into fingers.
Combine the egg yolks and whisk on high for 5 minutes until the mixture is pale and forms ribbons when dropped from the whisk (see GIF).
Add the mascarpone and whisk. Scrape the sides of the bowl to make sure you get any lumps before continuing.
Add the cream, salt, alcohol and orange zest.
Whip until the mixture reaches soft peaks.
1. Yolks at ribbon stage 2. Mascarpone cream at soft peaks Dunk the panettone fingers into the cooled coffee mixture. Panettone absorbs liquid much faster than regular lady fingers so you need to submerge them very quickly and remove them from the soaking liquid right away.
Arrange a layer of soaked panettone in the bottom of your dish.
Sprinkle on half of the boozy raisins.
Add half of the mascarpone cream and spread out.
Add another layer of soaked panettone fingers followed by the rest of the raisins and mascarpone cream.
Spread out the cream, if you like you can use a comb scraper to do a design on top.
Cling film and leave to set in the fridge overnight.
The next day dust with cocoa powder or shaved chocolate and serve.
Enjoy! This will keep for up to 3 days in the fridge but make sure you keep it wrapped to prevent it taking on a fridge-y flavour.
Thank you so much for joining me! I’ll be back NEXT YEAR for more desserts, cakes and general chit chat.
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i’m dying to know what the results of the panettone hunt was!!