Courtney Roulston's panettone tiramisu
Use up your leftover panettone and whip up this show-stopping tiramisu. It’s the perfect option if you’re after an easy dessert you can make ahead of time.
Note: + setting time
- 5 Coles Australian Free Range Eggs*, separated (make sure they are very fresh)
- 1/2 cup (110g) caster sugar
- 500g mascarpone
- Pinch of salt
- 1 cup (250ml) good quality strong espresso coffee
- 400g panettone or pandoro, cut into 2cm-thick slices
- 50g dark chocolate, finely grated
Use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale. Add the mascarpone and whisk until soft peaks form.
Use an electric mixer to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gently fold the egg white through the egg yolk mixture until just combined.
Spread a thin layer of the mascarpone mixture over the base of an 8-cup (2L) rectangular serving dish.
Place the coffee in a shallow bowl. Dip the panettone or pandoro in the coffee and turn to coat. Arrange over the mascarpone mixture in the dish. Repeat with half the panettone or pandoro and coffee. Top with half the remaining mascarpone mixture. Repeat layering with the remaining panettone or pandoro, remaining coffee and remaining mascarpone mixture.
Sprinkle the top evenly with the grated chocolate. Place in the fridge for 2 hours or until set.
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.