Original Tiramisu recipe with mascarpone

Name: Original Tiramisu recipe with mascarpone
Ingredients: Original Tiramisu recipe one panettone 500 g mascarpone 5 eggs a pinch of salt 4 cups of strong coffee 3 tablespoons of bitter cocoa 3 teaspoons of amaretto 5 tablespoons of po

Dessert - Original Tiramisu recipe with mascarpone by Larisa P. - Recipia

Tiramisu with Panettone and Mascarpone At the beginning of January, while I was in Italy, I had quite a bit of panettone left. Instead of saving it until it dried out, I used it as a base for a tiramisu. The panettone slices easily and already has a pleasant sweet bread flavor, so the dessert is prepared in the same style as classic tiramisu, but with slices of panettone instead of ladyfingers. The cream is made with mascarpone, egg yolks, powdered sugar, and whipped egg whites. The coffee must be strong, unsweetened, and completely cold before adding the Amaretto liqueur. Quick Info Preparation time: not specified exactly in the original recipe. Cooking or baking time: not necessary. Chilling time: overnight or at least a few hours. Total time: preparation plus chilling time; for a good result, the dessert should be left in the fridge until the next day. Servings: not specified; the number depends on the size of the tray and how it is portioned. Difficulty: easy to medium. Recipe type: cold dessert, suitable for using leftover panettone. Ingredients 1 panettone 500 g mascarpone 5 eggs 1 pinch of salt 4 cups of strong, unsweetened, cold coffee 3 tablespoons of unsweetened cocoa powder 3 teaspoons of Amaretto 5 tablespoons of powdered sugar Preparation Method 1. Prepare the coffee Brew the 4 cups of strong coffee and let them cool well. The coffee is used unsweetened. Once cooled, add the 3 teaspoons of Amaretto and mix. It is important that the liquid is cold when you start assembling the dessert. If it is warm, it may soak the panettone slices too quickly and affect the mascarpone cream. 2. Separate the eggs Separate the egg whites from the yolks, placing them in different bowls. Add a pinch of salt to the egg whites and whip them until stiff peaks form. Once well beaten, refrigerate them while preparing the yolk cream. 3. Prepare the mascarpone cream Place the egg yolks in a bowl and add the powdered sugar. Mix until you obtain a smooth cream. Add the mascarpone to the yolk cream and continue mixing with an electric mixer until the cheese is well incorporated. The cream should be uniform, without any areas where the mascarpone remains separate. 4. Incorporate the egg whites Remove the whipped egg whites from the fridge and add them to the mascarpone cream. Fold gently from top to bottom with slow movements until the mixture becomes homogeneous. It is not recommended to use the mixer at this stage, as the egg whites may lose their volume, and the cream may become denser. 5. Slice the panettone Cut the panettone into slices. The thickness is not specified in the original recipe, but the slices should be able to be placed next to each other in the tray and form an even layer. Drizzle the slices with the cold coffee mixed with Amaretto. There is no need to soak them; just moistening is enough to keep them somewhat structured after assembly. 6. Assemble the tiramisu with panettone Place the first layer of panettone slices in the tray. Spread a layer of mascarpone cream over them. Continue with another layer of panettone and one of cream. Depending on the size of the tray and the amount of panettone available, you may end up with more or fewer layers. In my case, there were two layers of panettone and two of cream, as the panettone was already started. In the end, there should be a layer of cream on top. 7. Add the cocoa and chill the dessert Sift the unsweetened cocoa powder over the last layer of cream using a sieve. Cover the tray and place the tiramisu in the refrigerator overnight or at least a few hours. The chilling time helps the panettone slices blend with the cream and makes the dessert easier to portion. Why I make this recipe often It’s a practical idea when there’s leftover panettone, especially after the holidays. It doesn’t require baking and is easy to assemble, while the mascarpone cream is fine enough to transform dry or leftover slices into a suitable dessert for the fridge. Another advantage is that the number of layers can be adjusted based on the tray used and the amount of panettone available. The recipe does not depend on a specific shape. Tips and Variations Tips The coffee must be strong, unsweetened, and cold. If it’s warm, it will soak the panettone too quickly and may thin out the cream when the dessert is assembled. Do not excessively soak the slices. Panettone has a richer texture than ladyfingers and absorbs liquid quite quickly. Egg whites should be folded in manually, using top-to-bottom movements. The mixer is only used for the yolk, sugar, and mascarpone cream. Cocoa should be sifted at the end, directly over the cream layer. This way, it distributes more evenly and does not form clumps. The dessert should be left in the fridge for a few hours, ideally overnight. If served immediately, the layers will not have time to set. Substitutions In this version, the panettone replaces the ladyfingers used in tiramisu. There is no need to change the other components of the recipe to achieve the dessert with this type of Italian sweet bread. Amaretto can be omitted if you do not wish to use liqueur, but the original recipe adds it to the coffee in a quantity of 3 teaspoons. The coffee remains unsweetened. Variations You can make more or fewer layers, depending on how much panettone you have and the size of the tray. In this recipe, there were two layers of panettone and two of cream. If the panettone is already started and you do not have enough slices for a complete layer, you can arrange the pieces to cover the base of the tray as much as possible. The cream will fill in the next layer. Serving Ideas Tiramisu is served cold, after being in the fridge for a few hours. Cut it into portions directly from the tray and keep the cocoa on top untouched until serving. For easier portioning, it is helpful to have it well chilled, especially when the panettone has been generously soaked with coffee. Frequently Asked Questions Can I use sweetened coffee? No. This recipe uses strong, unsweetened coffee. Sugar is already in the cream made from egg yolks, mascarpone, and powdered sugar. Does the coffee need to be cold? Yes. The coffee is cooled before being mixed with Amaretto and used to drizzle over the panettone slices. Hot coffee can soak the base too quickly. Can I use a mixer for the egg whites? Egg whites are whipped, but after being added to the mascarpone cream, they are mixed by hand, from top to bottom. The source of the recipe does not recommend using a mixer for this stage. How many layers should the tiramisu have? There is no mandatory number. Depending on the tray used and the amount of panettone, there can be more or fewer layers. In the version presented, there were two layers of panettone and two of cream. How long should it stay in the fridge? At least a few hours, but it is preferable to leave it overnight. This way, the panettone absorbs the coffee and cream, and the dessert sets better. Nutritional Values The values below are estimates, as the weight of the panettone used and the exact number of servings are not specified. The approximate calculation assumes dividing the dessert into 8 servings. Per serving: approximately 500-600 kcal Protein: approximately 10-12 g Fat: approximately 28-34 g Carbohydrates: approximately 55-65 g Sugars: approximately 30-38 g Most of the calories come from the panettone, mascarpone, powdered sugar, and egg yolks. Values may vary considerably depending on the size of the panettone and the amount of coffee absorbed by each slice. Storage and Reheating Keep the tiramisu covered in the refrigerator. Since it contains mascarpone, eggs, and whipped egg whites, it should be kept cold and consumed within a short time. The recipe is not reheated; it is served directly from the fridge. If you prepare it a day in advance, cover the tray after assembly and sift the cocoa before serving or immediately after assembly, depending on the desired texture on the surface. Tiramisu with panettone is served cold after it has been in the fridge for a sufficient amount of time.

Original Tiramisu recipe with mascarpone

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