CHRISTMAS PANETTONE TIRAMISU
Christmas Panettone Tiramisu RECIPE 👇
300ml Espresso
6 Egg yolks
1 cup (200g) sugar
60ml brandy / whisky
1 orange, zested
500g mascarpone cream
500ml thickened cream
1 panettone of your choice (I used choc orange), sliced into large 2cm thick discs that will fit in your trifle vessel
1/4 cup (25g) dark cocoa powder
Step 1. To start this recipe, brew your coffee. Strong is better for this recipe. Instant coffee is also fine to use.
Step 2. In a large heatproof bowl place in your egg yolks, sugar, brandy/whisky and orange zest then whisk them immediately to combine it all. Place the bowl over a large pot of boiling water then continually whisk it whilst the egg mixture thickens. This might take up to 8 - 10 minutes.
Step 3. Remove it from the heat then add the mascarpone cream. Now, whisk until it is smooth and glossy. Place it into the fridge until it is needed.
Step 4. In a large bowl, whip your cream with an electric mixer with a whisk attachment until you reach soft peaks. Begin to fold this cream through your mascarpone cream mixture until all the cream is evenly incorporated.
Step 5. Quickly submerge each disc of panettone (one at a time) into the coffee then place into the trifle dish. Spoon in a good helping of your mascarpone cream mixture onto the layer of soaked panettone. Repeat this step directly on top of the mascarpone until your trifle glass is full.
Step 6. Dust the top layer with the dark cocoa powder then place in the refrigerator for at least 5 hours or overnight to set (it’s best with a decent amount of time and great one for Christmas to have pre-prepared!)