Christmas tiramisu' made with Italian panettone - A delicious no-bake Christmas dessert ready in just 15 minutes!
This incredibly easy Christmas tiramisu' is soft and spongy, made with a deliciously rich mascarpone cream filling and the popular Italian Panettone bread.
If you're looking for the perfect last-minute Christmas dessert, this Christmas tiramisu' is the answer!
I love making holiday desserts, from authentic tiramisu' to butter cookies, Italian Christmas cookies, and so on, but there are times I just need a super quick dessert.
This panettone tiramisu' takes all the pressure off, and makes such a festive showstopping Christmas dessert with very little effort.
You can get a high-quality panettone cake from the store well in advance, prepare the filling cream in a few minutes, and just combine the ingredients at the last minute.
Together with the equally popular Pandoro Christmas tree cake, this panettone tiramisu' really is one of the easiest Christmas desserts you can make, and it's sure to wow your guests!
WHAT IS PANETTONE?
Panettone is a traditional Christmas dessert originally from Milan, Italy.
It's not really a cake, but more a sweet and airy soft bread studded with candied fruit and raisins, with a delicious buttery texture.
Panettone was born in the Middle Ages and is linked to the tradition of preparing very rich loaves of bread for Christmas, which were served by the head of the family to the diners.
At that time it was very low and unleavened, then in the 1920s, the pastry chef Angelo Motta decided to add butter to the recipe and wrap the bread in wrapping baking paper, turning it into the dome-shaped sweet bread we all know today.
CHRISTMAS TIRAMISU' INGREDIENTS
This easy Christmas dessert comes together in just a few minutes.
Depending on how much time you have available I've left a few suggestions for the cream.
If you want to go the more traditional route, together with the mascarpone cheese use the zabaglione cream, for an egg-free super quick alternative use freshly-whipped cream, and for a more indulgent treat, use Italian pastry cream.
- Panettone: pick a good-quality store-bought panettone or make homemade panettone. You can substitute it with the equally popular Pandoro or use a simple sponge cake.
- Zabaione cream: custard-like zabaglione cream is a classic alternative to raw eggs in tiramisu', you can substitute it with an equal amount of Italian pastry cream (crema pasticciera) or whipped cream.
- Cocoa powder: You can use both dutch-processed or natural unsweetened cocoa powder.
- Mascarpone: a classic tiramisu ingredient, you can use store-bought or make homemade mascarpone cheese.
- Coffee: I use freshly brewed espresso coffee, but a classic americano coffee works great for a more subtle flavor. As a last resort, use instant coffee.
- Marsala: classic tiramisu' calls for Marsala wine, but it's totally optional.
HOW TO MAKE PANETTONE TIRAMISU'
Here below is the step-by-step process to make the best Christmas tiramisu' at home!
Scroll down until the end of the post for the full printable recipe.
STEP 1. Whisk the mascarpone together with the zabaglione cream (or whipped cream, or pastry cream) until creamy and fully combined.
STEP 2. Place sliced panettone in a baking dish. Drizzle half of the coffee (and Marsala if using) over the top.
STEP 3. Spread half of the mascarpone cream over the panettone, then repeat the process with a layer of panettone, drizzle with coffee, and again a layer of mascarpone.
STEP 4. Refrigerate the panettone tiramisu' for at least a couple of hours, then dust it with cocoa powder and serve straight away.
Tip: You need to refrigerate the Christmas tiramisu' if you want a firmer cream filling, otherwise, you can serve it straight away!
You can substitute Italian panettone with the equally popular Christmas pandoro cake. You can also use ladyfingers just as the classic tiramisu', or a simple sponge cake.
Marsala may not be easy to find outside of Italy, so you can easily substitute it with another liqueur. Some great alternative liqueurs to use are Amaretto, Irish Cream, or coffee liqueur.
For a kid-friendly version, substitute the liqueur and coffee with milk mixed with 1 tablespoon of cocoa powder.
STORAGE TIPS
Tiramisu' is always best refrigerated and eaten the next day, but you may also serve it straight away.
Store leftovers in an airtight container and reifrigerate for up to 2 days.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below or share a picture on Instagram and tag @thepetitecook!
Christmas Tiramisu'
Ingredients
- 260 g zabaglione cream, or freshly whipped cream (32%), or Italian pastry cream
- 300 g mascarpone cheese
- 300 g panettone, cut into slices
- 250 ml freshly brewed espresso coffee, cooled
- 50 ml Marsala wine, optional
- 60 g unsweetened cocoa powder
Instructions
- Gently whisk the mascarpone cheese together with the zabaglione cream (or whipped cream, or pastry cream) until creamy and fully combined. Do not overmix.
- In a small baking dish mix the cold espresso coffee with the marsala,.
- Place a few slices of panettone in a rectangular 6x8 inches baking dish, until the whole base is covered. Drizzle half of the coffee mixture over the top.
- Spread half of the prepared mascarpone cream filling gently over the panettone base, making sure it's evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of layering a few more slices of panettone over the mascarpone cream, making sure it's evenly covered. Drizzle the remaining coffee and marsala mixture over the top.
- Finally, spread evenly the remaining mascarpone cream on top of the panettone slices.
- Place the panettone tiramisu in the fridge, and allow it to set for at least a couple of hours, even better if you leave it overnight.
- Just before serving it, dust the Christmas tiramisu' with cocoa powder, and serve it straight away.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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