Tiramisu panettone

Tiramisu panettone
  • 12h-24h

    min prep time
  • 6-8



  • 5 eggs
  • 5 tbsp sugar
  • 500 grams of mascarpone cheese
  • 1 traditional Stefano panettone, sliced into 2 cm pieces (Stefano chocolate panettone may also be used)
  • ½ cup espresso coffee (roughly)
  • ½ cup of marsala liquor (roughly)
  • cocoa powder, as needed


  1. Separate egg whites from yolks.
  2. Whisk egg whites in a ceramic bowl until stiff peaks form.
  3. In a separate bowl, whisk egg yolks and sugar thoroughly until combined.
  4. Add mascarpone and continue to whisk.
  5. Gently fold in the eggs whites with a metal spoon.
  6. Lay panettone slices in a single layer into a large bowl.
  7. Combine coffee and Marsala in a small bowl, and brush over panettone to dampen each slice.
  8. Cover panettone with a generous layer of the cream mixture.
  9. Repeat a layer of panettone, coffee mix, and cream mix a further two times.
  10. Dust with cocoa powder, cover well and refrigerate over night.
  11. Serve cold.

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