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.
- Serves6
- Prep time20 minutes, + setting time
Ingredients
- 5 Coles Australian Free Range Eggs*, separated (make sure they are very fresh)
- 1/2 cup (110g) caster sugar
- 500g mascarpone or softened cream cheese
- Pinch of salt
- 1 cup (250ml) good quality strong espresso coffee
- 400g panettone, pandoro or brioche, cut into 2cm-thick slices
- 50g dark chocolate, finely grated
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Separate five eggs. Cut up four hundred grams of a sweetened bread (like panettone) into two-centimetre-thick slices.
Step 2
Use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale. Add the mascarpone or softened cream and whisk until soft peaks form.
Step 3
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.Step 4
Spread a thin layer of the cream mixture over the base of an 8-cup (2L) rectangular serving dish.
Step 5
Place the coffee in a shallow bowl. Dip the sweet bread in the coffee and turn to coat. Arrange over the cream mixture in the dish. Repeat with half the swee bread and coffee. Top with half the remaining cream mixture. Repeat layering with the remaining sweet bread, remaining coffee and remaining cream mixture.
Step 6
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.
