Pandoro Tiramisu is a delightful and easy-to-make Italian dessert, perfect for Christmas celebrations.
This spoon dessert combines two iconic treats of Italian pastry: the soft and fluffy Pandoro and the creamy richness of Tiramisu.
In this recipe, Pandoro replaces the traditional Savoiardi biscuits, creating a unique and irresistible version of the classic tiramisu.
I’ve prepared individual servings in small glasses, making them convenient to serve and beautifully presented.
The preparation is simple: layer pieces of Pandoro soaked in strong coffee with creamy mascarpone filling in small glasses. To finish, dust the top with cocoa powder, just like in the classic tiramisu, and add decorative touches to make the dessert even more elegant and festive.
This recipe is also a great way to use leftover Pandoro that may have lost its fluffiness or to enjoy this Italian Christmas cake in a new and creative way.
These small Pandoro Tiramisu cups are perfect for ending a Christmas lunch or a New Year’s Eve dinner, and they’re also ideal for holiday buffet tables. Despite being quick and easy to prepare, this dessert will surely impress everyone at the table, adding joy and festive cheer to your celebrations.
So this Tiramisu made with Pandoro cake is a must-try for the holiday season!
Ingredients
Prep Time: 20 Min | Cook Time: 15 Min | Cooling Time: 2 Hours | Servings: 6
NOTE:These ingredients are for 6 small glass dessert cups, approximately 8 cm (3.2 inches) in diameter and 5 cm (2 inches) in height.
- 500 g (1.1 pound) Mascarpone
- 300 g (10 oz) Pandoro
- 4 medium egg yolks (~ 70 g - 2.5 oz)
- 130 g (½ cup + 1 ½ tablespoons) granulated sugar
- 50 g (3 ⅓ tablespoons) water
- 100 g (~½ cup) espresso coffee
- Unsweetened cocoa powder, for decoration
- Red currants, for decoration
Kitchen Tools and Equipment
To make this Pandoro Tiramisu, you’ll need just a few basic kitchen tools:
- Saucepan: A small saucepan is needed to prepare the sugar syrup (pâte à bombe), which is used to pasteurize the egg yolks.
- Thermometer: A food thermometer is essential to ensure the syrup reaches the perfect temperature of 121°C (250°F).
- Mixer: Whether you use a hand mixer or a stand mixer, this tool will help whip the egg yolks into a light, fluffy cream once the syrup is added.
- Spatula: A spatula is key for gently folding the mascarpone into the whipped egg yolk mixture, keeping the cream smooth and airy.
- Pastry Bag: Using a pastry bag makes it much easier to neatly layer the cream in the small glasses. Disposable pastry bags with interchangeable tips are particularly convenient.
- Glasses: You’ll need 6 small glass dessert cups to assemble and serve the tiramisu beautifully.
With these simple tools, you’re all set to create a stunning and delicious dessert!
Instructions
Make the Mascarpone Cream
Step 1) - Begin by brewing the espresso coffee. Once it’s ready, pour it into a bowl and allow it to cool to room temperature. Set it aside for later. This will be used to soak the Pandoro layers.
Meanwhile, in a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
Step 2) - While the syrup is heating, place the egg yolks in a mixing bowl. Begin whisking them with an electric mixer on medium speed. Once the syrup reaches 121°C (250°F), slowly pour it in a thin stream over the whisked egg yolks while keeping the mixer running.
Continue beating the mixture until it cools completely and becomes pale, fluffy, and thick. This will be the base for your mascarpone cream.
Step 3) - Soften the mascarpone in a small bowl by stirring it with a spoon. Finally add a small amount to whipped egg mixture and mix quickly to loosen it. Then, gently fold in the remaining mascarpone until the mixture is smooth and creamy.
Prepare the Pandoro Layers
Step 1) - Place the mascarpone cream in a pastry bag fitted with a large-hole tip for easy assembly.
Slice the Pandoro into pieces about 1-1.5 cm thick (approximately 0.4-0.6 inches thick). Use a round pastry cutter or cookie cutter to cut out circles from the slices that match the diameter of your serving cups. For 6 cups, you’ll need 12 circles.
TIP: If you’re using leftover Pandoro and can’t make perfect circles, you can also cut the Pandoro into cubes and layer them in the glasses.
Step 2) - Start layering your tiramisu. Begin with a Pandoro circle (or a handful of cubes) at the bottom. Drizzle the cooled coffee over the Pandoro layer until it is lightly soaked but not overly wet.
Finish and Decorate
Step 3) - Add a layer of mascarpone cream on top using the pastry bag. Repeat the process to create two layers in each cup: Pandoro, coffee, and mascarpone cream.
Finish the top layer with a dusting of unsweetened cocoa powder, as is traditional for tiramisu.
Let the assembled pandoro tiramisu rest in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together beautifully.
TIP: To give your tiramisu a Christmas flair, decorate the top with red currants or other festive elements like edible gold stars, sugared cranberries, or a sprinkle of powdered sugar to resemble snow. The red currants add a pop of color and a slightly tart flavor that pairs well with the dessert’s sweetness.
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Storage
You can store Pandoro Tiramisu in the refrigerator, ensuring it is well covered with plastic wrap. This helps keep the cream from drying out and prevents it from absorbing odors from other foods.
For the best taste and texture, it’s recommended to enjoy the tiramisu within 2-3 days to maintain its freshness and creamy consistency.
Variations
Decorating Variations for Pandoro Tiramisu
- Star-Shaped Cream Design: Use a star-shaped pastry bag to pipe the final layer of cream into decorative swirls or bunches.
- Mimosa Cake Style: Add small cubes of Pandoro to the top layer and dust them with powdered sugar for a look reminiscent of Mimosa Cake.
- Festive Sprinkles: Decorate with silver sprinkles, white sugar stars, or other festive toppings for a Christmas touch.
- Elegant White Chocolate: Sprinkle white chocolate curls over the cocoa-dusted surface for an elegant finish.
Serving Variations
- Single Pan Option: Instead of individual servings, layer the tiramisu in a single baking dish for easy preparation and serving.
Coffee and Soaking Variations
- Balanced Sweetness: If you prefer a sweeter tiramisu, sweeten the coffee while it’s hot, let it cool, and optionally use sweetened cocoa powder or other toppings like coconut flakes, powdered sugar, or crushed nuts.
- Liqueur-Infused Layers: Add a splash of your favorite liqueur to the coffee for extra flavor. Decaffeinated coffee works too.
- Coffee Alternatives: Replace coffee with milk and cocoa or a flavored syrup if you don’t like coffee.
Extra Add-Ins
- Chocolate and Berries: Add chocolate chips or fresh berries between the layers for extra texture and flavor.
Egg-Free Option
- Eggless Pandoro Tiramisu: Use the cream from a light egg-free tiramisu recipe instead of the classic mascarpone cream for a no-egg version.
Recipe Card
Easy Pandoro Tiramisu Cups
Ingredients
- 500 g Mascarpone - 1.1 pound
- 300 g Pandoro - 10 oz
- 4 egg yolks - ~ 70 g / 2.5 oz
- 130 g granulated sugar - ½ cup + 1 ½ tablespoons
- 50 g water - 3 ⅓ tablespoons
- 100 g coffee - ~½ cup espresso
- Unsweetened cocoa powder for decoration
- Red currants for decoration
Instructions
- Begin by brewing the espresso coffee. Once it’s ready, pour it into a bowl and allow it to cool to room temperature. Set it aside for later.
- Meanwhile, in a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
- While the syrup is heating, place the egg yolks in a mixing bowl. Begin whisking them with an electric mixer on medium speed.
- Once the syrup reaches 121°C (250°F), slowly pour it in a thin stream over the whisked egg yolks while keeping the mixer running. Continue beating the mixture until it cools completely and becomes pale, fluffy, and thick. This will be the base for your mascarpone cream.
- Soften the mascarpone in a small bowl by stirring it with a spoon. Finally add a small amount to whipped egg mixture and mix quickly to loosen it. Then, gently fold in the remaining mascarpone until the mixture is smooth and creamy.
- Place the mascarpone cream in a pastry bag fitted with a large-hole tip for easy assembly.
- Slice the Pandoro into pieces about 1-1.5 cm thick (approximately 0.4-0.6 inches thick). Use a round pastry cutter or cookie cutter to cut out circles from the slices that match the diameter of your serving cups. For 6 cups, you’ll need 12 circles.
- Start layering your tiramisu. Begin with a Pandoro circle at the bottom. Drizzle the cooled coffee over the Pandoro layer until it is lightly soaked but not overly wet.
- Add a layer of mascarpone cream on top using the pastry bag. Repeat the process to create two layers in each cup: Pandoro, coffee, and mascarpone cream.
- Finish the top layer with a dusting of unsweetened cocoa powder, as is traditional for tiramisu.
- Let the assembled pandoro tiramisu rest in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together beautifully.
- To give your tiramisu a Christmas flair, decorate the top with red currants or other festive elements like edible gold stars, sugared cranberries, or a sprinkle of powdered sugar to resemble snow. The red currants add a pop of color and a slightly tart flavor that pairs well with the dessert’s sweetness.
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