Tiramisú Stuffed Panettone
Keyword christmasdessert, italiandessert, panettone, tiramisú
Prep Time 20 minutes
Cook Time 1 minute
A sweet and simple true italian Holiday Dessert sure to please the crowds and bring you back to some of the most favorite italian christmas traditions
- 8 OZ 1 tub Mascarpone cheese (227 Grams)
- 1.7 oz. Granulated Sugar (1/4 scant cup of sugar. About 3/4 way full or less to save on sugar calories)
- 2 eggs (1 egg per 100 grams of mascarpone cheese is a good rule of thumb)
- 1 Panettone (I love the Maina/Bauli brands)
- Start by mixing the mascarpone in the tub so it softens and won’t clump up. Set aside.
- Separate the egg whites from the yokes. Place the yolks in your bigger bowl. Make sure that none of the yokes will be in the bowl since any traces will make it impossible for the whites to form. Beat the whites with a mixer until they no longer slip when the bowl is tilted. Set aside.
- Combine sugar with the yokes and quickly mix together with a mixer. Sugar should not melt with the yokes, but rather form a light yellow cream together. If needed add more sugar until desired consistency is obtained.
- I add a little less if possible. In our home we like a less sugary taste. But the cream needs to become thick in consistency for the recipe to work. The sugar is what allows a thicker cream to form. Add as much sugar as needed until you obtain that thicker pale yellow cream.
- Combine the mascarpone with the yoke cream. Mix gently on medium low until all ingredients are well incorporated and no clumps are visible.
- For the final step gently combine the egg white with the rest of the cream.
- Open the panettone bread, slice across dividing it into 3 sections. Coat each layer with half of the mascarpone sauce. Serve immediately or after chilling in the refrigerator for a few hours.