PANETONNE TIRAMISU
PANETONNE TIRAMISU
Panettone is a traditional Italian sweet bread loaf, known for its distinctive dome shape. It originates from Milan and is typically enjoyed during the Christmas season. The dough is rich and fluffy, made from a mixture of flour, sugar, butter, and eggs, often incorporating candied fruits, raisins, and sometimes chocolate.
The preparation of panettone is a lengthy process that involves multiple stages of fermentation and rising, which contributes to its unique texture and flavour. Once baked, it is usually packaged in a tall box to maintain its shape and freshness.
The panettone is used in lieu savoiardi biscuits and instead of cocoa dusting we have micro-planed dark chocolate into layers for a more chocolatey and festive vibe. Other than that the recipe sticks to the classic formula, especially with the cream base that doesn’t feature any cream as classically done. The panettone also allows more of the coffee to get soaked in whilst holding its shape, meaning the amount of flavour you get from this dessert is powerful.
This makes enough for 8-10 people, and works well for 2 layers, but if you have a smaller tray, feel free to go to 3 or four layers and really get a tower going.
Recipe:
3 eggs, separated
500gm mascarpone, cold
1 vanilla pod, split and seeds scraped
80gm caster sugar
2gm salt
500ml espresso coffee
30gm sugar
90ml marsala or spice driven liqueur
750gm choc chip (or other) panettone
80gm dark chocolate (block)
Combine yolks and vanilla with mascarpone and whip until slightly thickened and increased in volume, being careful not to overwhip.
Separately, whip whites, sugar and salt to soft peaks.
Fold whites into mascarpone mixture in three additions until completely incorporated and pop in fridge until ready.
Make espresso, add sugar and marsala, and set aside at room temperature.
Using a bread knife, slice a thin layer of the crust off of the panettone to expose the soft interior, then cut slices between 1cm and 1.5cm thick.
Spread a thin layer of mascarpone mix on the bottom of the serving dish. Then begin laying slices of panettone into the serving dish such that they fit neatly together to form a uniform layer. Pour on hold the espresso mix to soak the panettone. The panettone should be soaked all the way through but be careful not to overly saturate it, half the mix should be perfect for the 2 layers.
Spread half of the remaining mascarpone mixture on top of the panettone layer, top with half of the dark chocolate microplaned all over for a chocolate layer, then lay the remaining panettone slices on top, again ensuring they fit neatly in the serving dish. Soak with coffee mixture, then spread the remaining mascarpone mixture on top.
Level the top of the tiramisu with a palette knife or spatula and cover with microplaned chocolate to finish.
Chill for at least four hours, or overnight, in the fridge, then serve.