Panettone Tiramisu

Swap out ladyfinger biscuits in a tiramisu for thick slices of coffee-drenched panettone for Christmas. The rich fruit-studded bread takes on a cake-like quality when soaked making this a delicious layered dessert
Panettone Tiramisu
ITP Images
Panettone Tiramisu
December 16, 2019
Level Easy
Preparation Time 20 minutes (plus chilling time)
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


45g spinneysFOOD Extra Fine Caster Sugar
375ml strong coffee, freshly brewed
500g mascarpone
1 vanilla pod, split, seeds scraped out
120g spinneysFOOD Super Fine Icing Sugar
250ml cream, whipped to soft peaks
Cocoa powder, for dusting
1 x 600g panettone, cut into 1cm thick slices


  • 1

    Make the coffee soak by dissolving the sugar in the hot strong coffee, then allow to cool.

  • 2

    Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped cream.

  • 3

    To assemble, dust the bottom of the four individual glasses or a serving dish with the cocoa powder.

  • 4

    Dip the panettone into the cooled coffee and arrange on the bottom of the dish.

  • 5

    Place half of the mascarpone mixture over, then dust again with the cocoa powder, followed by a soaked panettone layer, mascarpone and finish with a layer of cocoa powder.

  • 6

    Transfer the glasses to the fridge to chill for up to 2 hours.


Top tip: Tiramisu is best served the day after it is made


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