Panettone Tiramisù

With

Silvia Colloca

Italian tiramisu rebuilt with leftover panettone soaked in coffee and marsala.

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About this recipe

Silvia Colloca's tiramisu rebuilt with strips of leftover panettone instead of savoiardi, soaked in freeze-dried coffee and marsala, layered with mascarpone whipped through egg whites for lift. The Christmas leftover that earns a second feast. Cocoa dusted last.

Using leftover panettone (the Milanese Christmas cake studded with candied fruit and raisins) instead of the traditional savoiardi (ladyfinger biscuits) is the Italian household instinct that turns the post-Christmas surplus into a January dinner-party dish. Panettone is naturally more cake-like than savoiardi, so it absorbs the coffee soak more readily and the layered tiramisu has a softer, more cake-like texture than the traditional version.

Freeze-dried coffee whisked with marsala and cocoa powder forms the soak. The freeze-dried instant coffee dissolves immediately into hot water and produces a deep, dark, concentrated liquid that suits the dish better than brewed espresso (which is thinner and dilutes the panettone). Marsala (the Sicilian fortified wine) provides the alcohol lift and the slight nutty caramel note.

The Italian sabayone method (egg yolks whisked with sugar over a bain-marie until pale and ribbon-thick, then mascarpone folded through, then beaten egg whites folded in last for lift) is the technique that gives the tiramisu its specific airy-yet-rich texture. Cold-set in the fridge for at least four hours, ideally overnight. Cocoa powder dusted over the top just before serving. The cake of the day after Christmas, plated for January guests.

Ingredients

- 500g panettone, sliced into strips

- 240ml Northern Beaches Coffee Roaster – Freeze Dried Coffee

- 15g Dutch cocoa powder

- 60ml Marsala wine

- 750g Floridia Mascarpone cheese

- 4 large egg yolks (separated)

- 100g caster sugar

- 4 large egg whites

- A pinch of salt

- 60g dark chocolate (for grating on top)

Method

1. Prepare the Coffee-Marsala Soak  in a shallow bowl, combine the brewed coffee and Marsala wine. Stir until the cocoa powder is fully dissolved and set aside to cool.

2. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form. Be careful not to over beat.

3. In a separate bowl, beat the egg yolks and sugar together using an electric mixer or hand whisk until the mixture becomes very pale, fluffy, and thick (about 5 minutes).

4. Add the mascarpone cheese to the yolk mixture and whisk until smooth and fully incorporated.

5. Now fold the whipped egg whites into the mascarpone mixture in two batches. Use a spatula and fold carefully to maintain the airy texture. Set aside.

6. Assemble the Tiramisu, slice the panettone into chunky strips.

7. Quickly dip each slice of panettone into the coffee-Marsala mixture, making sure they’re soaked on both sides, but not soggy. Place a layer of soaked panettone strips at the bottom of a serving dish (a trifle dish or individual glasses work well). Add a grated dark chocolate to this layer.

8. Spread half of the mascarpone mixture over the first layer of panettone.

9. Add another layer of soaked panettone strips on top of the mascarpone mixture and some grated dark chocolate, then spread the remaining mascarpone mixture over the second layer.

10. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavours to meld and the dessert to set.

11. Before serving, dust with cocoa powder for a classic look.

12. Enjoy! Serve this indulgent panettone tiramisu chilled, and enjoy the beautiful combination of coffee-soaked panettone, creamy mascarpone, and a touch of Marsala. It’s an irresistible twist on the traditional tiramisu, perfect for the holidays or any special occasion!

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.