STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Easy Pandoro Tiramisu Cups
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.
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.
Nutrition
Serving: 100gCalories: 642kcalCarbohydrates: 54gProtein: 10gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 264mgSodium: 364mgPotassium: 71mgFiber: 0.3gSugar: 40gVitamin A: 1417IUCalcium: 168mgIron: 2mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!