Chocolate Panettone Tiramisu

Ingredients

• 1 Chocolate panettone
• 2 cup Syrup (Used to moisten the panettone; the syrup is prepared with the coffee and coffee liqueur listed below.)
• Mascarpone cream (For the layers; prepared with the ingredients in the mascarpone cream section.)
• Cocoa powder (For sprinkling on top at the end.)
• 1.5 cup Brewed coffee
• 0.5 cup Kamora coffee liqueur
• 12 Egg yolks
• 1.5 cup Granulated sugar
• 4 cup Mascarpone
• 1.5 tsp Vanilla (The amount is written confusingly as “1 1½ tsp”; interpreted as 1½ teaspoons.)
• 6 Egg whites (Whipped to stiff peaks.)

Steps

1. 1

   Place the egg yolks and sugar in a heatproof bowl over a double boiler. Whisk very well to temper the mixture; the source does not specify a time or temperature.

2. 2

   Remove the mixture from the double boiler and let it cool.

3. 3

   Add the mascarpone and vanilla to the cooled mixture and mix well.

4. 4

   In another bowl, whip the egg whites until stiff peaks form.

5. 5

   Fold the whipped egg whites into the mascarpone cream.

6. 6

   Refrigerate the cream for 1 hour.

7. 7

   Mix the brewed coffee with the coffee liqueur to make the syrup. The recipe indicates a total of 2 cups of syrup.

8. 8

   Cut the chocolate panettone into slices.

9. 9

   In a baking dish, place a layer of cream followed by a layer of panettone. Moisten the panettone with syrup and repeat the layers, finishing with cream; the source does not specify the number of layers or the size of the dish.

10. 10

    Sprinkle cocoa powder over the top.

11. 11

    Refrigerate for 8–24 hours before serving.

Notes

The recipe does not specify the weight of the panettone or the amount of cocoa powder for sprinkling. The vanilla measurement appears as “1 1½ tsp,” so it has been interpreted as 1½ teaspoons. The double-boiler temperature, number of layers, and dish size are not specified.

Nutrition per serving

• dessert
• Christmas
• Italian
• with alcohol
• with dairy
• with gluten
• refrigerated
• no-bake