Tiramisú Stuffed Panettone

Growing up we ate Tiramisú all the time. Panettone was our Christmas staple dessert. Around the holidays my parents would often have lots of families come over. One year a dear family friend made a panettone stuffed with the cream from the Tiramisú. We loved it so much it soon became one of our favorite Christmas recipes. So this year I decided to teach the kids how to make it and share the recipe with you as well. I hope you’ll enjoy it as much as we did.

Cooking with the kids
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Tiramisú Stuffed Panettone

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
Course Dessert
Cuisine Italian
Keyword christmasdessert, italiandessert, panettone, tiramisú
Prep Time 20 minutes
Cook Time 1 minute
Servings 6
Author Serena Essuman

Ingredients

  • 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

Instructions

  • 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.

Notes

Hand mixer used here I have used this same mixer for the last 12 years and it still going strong.

Mixing bowls used here. I love these because they come with a lid to store away left overs.

Love, M. Serena Essuman

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