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!
Discover also:
Stuffed Pandoro (the quick and delicious recipe)
PREPARATION TIMES
Preparation
Cooking
Total
15 minutes
0 minutes
15 minutes
Ingrediants
Quantity for 1 22 cm pan or 4 – 6 single portions
About 300 grams of Pandoro (or Panettone)
4 – 5 cups of cold espresso coffee from the fridge
500 grams of mascarpone
4 yolks
2 egg whites
100 grams of granulated sugar
1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
2 tablespoons of unsweetened cocoa powder
Method
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
THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!
The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.
It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.
Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!
You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.
If you don't have the Stencils?
You can use baking cups or chocolate molds just like the method used in fruit baskets with cream
Method
How to make savory baskets
First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry
Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.
Prick the center with a fork:
Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.
Meanwhile, prepare the mousse various flavors.
Divide the perfectly drained ricotta in a cloth into 4 equal parts.
In one part add the pesto. If necessary, add 1 tablespoon more.
In another part, blend together with the cooked ham
Then blend another part together with the tuna
Mix the last part with the finely chopped aromatic herbs:
Finally, keep the mousses in the fridge until use.
Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.
Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)
for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.
Once ready, you can keep them in the fridge until ready to serve!
here are the Savory baskets in all their glory!
Keep the salty baskets
In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.
Prepare the Recipe! Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!
Carrots: properties, curiosities and useful information
Seasonality: carrots are present on supermarket counters and greengrocers all year round, but spring is their ideal season
Origin: Middle East, the carrot was imported by the Greeks and Romans. At first they were used for medical purposes or to feed animals but, thanks to Caterina De 'Medici, during the sixteenth century carrots began to be used for cooking.
Property: The carrot contains many mineral salts, vitamins and above all beta-carotene, which has an antioxidant and beneficial action for the skin, eyes and heart. Furthermore, its consumption lowers cholesterol levels
Curiosity: Did you know that the carrot was purplish in color? The orange pigment, in fact, is due to some Dutch horticulturists who, in the seventeenth century, made some selections as a tribute to the royal family (The Orange).
Sowing: from February to June; the carrot plant prefers a warm and temperate climate, does not need a lot of water and loves loose and soft soil. The plant has a very slow growth and must be defended from weeds that can steal nourishment from it. for more info on how to grow carrots read here: How and when to sow carrots
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
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!
