The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!
For the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!
Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!
Stuffed Pandoro (the quick and delicious recipe)
|15 minutes||0 minutes||15 minutes|
Quantity for 1 22 cm pan or 4 – 6 single portions
How to make Tiramisu with Pandoro
First of all, prepare the coffee and place it in the fridge to cool.
Then prepare the filling cream following the step by step procedure found in: TIRAMISU
Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.
Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:
Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:
Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:
Place in the fridge to cool for at least 30 minutes.
Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro
You can keep in the fridge for 2 – 3 days