Tiramisù with Leftover Panettone

How to Make a Brilliant Tiramisu Recipe Using What's Left Of Your Christmas Panettone

While Panettone is the undeniable king of the Italian festive table, even at. Carluccio's we know there can come a moment towards the end of the holiday season when you find yourself with a few slices remaining. Instead of letting this magnificent bake dry out, turn it into the ultimate post-Christmas dessert: Panettone Tiramisù.

By swapping out traditional savoiardi (ladyfinger biscuits) for rich, buttery slices of panettone, you add an extra layer of aroma, fruitiness, and decadence to Italy’s most iconic dessert.

The Secret Ingredient: Panettone

The beauty of this recipe lies in its versatility—virtually any panettone will work brilliantly!

• Traditional: Adds subtle citrus notes from candied peel and sweetness from sultanas.

• Chocolate: Delivers a rich, cocoa-infused twist.

• Gluten-Free Panettone: Perfect for ensuring all your guests can enjoy dessert together.

For an extra-indulgent tiramisu and coffee hit, try layering with our handcrafted Panettone al gusto Tiramisù—it doubles down on the espresso and mascarpone notes for a truly unmatchable flavour!

Recipe: Leftover Panettone Tiramisù

Prep time: 20 minutes (plus 4 hours chilling time)

Servings: 6–8

Ingredients:

• 300g–400g Leftover Panettone (sliced into 1.5cm thick pieces)

• 500g Mascarpone cheese (at room temperature)

• 4 Large eggs (separated)

• 100g Caster sugar

• 300ml Freshly brewed strong espresso (cooled)

• 3–4 tbsp Vin Santo, Marsala, or Dark Rum (optional)

• Unsweetened cocoa powder (for dusting)

• Dark chocolate shavings (optional, for garnish)

Instructions:

1. Lightly Toast the Panettone: Preheat your oven to 160°C (140°C fan). Place the panettone slices on a baking tray and bake for 6–8 minutes until lightly crisp on the outside. This prevents the rich cake from becoming too soggy when dipped in espresso. Allow to cool.

2. Prepare the Coffee: Mix the cooled espresso with your chosen liqueur (if using) in a shallow bowl.

3. Make the Mascarpone Cream:

   • In a large bowl, whisk the egg yolks with the caster sugar until pale, thick, and creamy.

   • Add the mascarpone and whisk gently until smooth and fully combined.

   • In a separate clean bowl, beat the egg whites to firm peaks. Gently fold a third of the whites into the mascarpone cream to loosen it, then fold in the remaining whites until smooth and airy.

4. Assemble the Layers:

   • Dip each slice of toasted panettone quickly into the coffee mixture (just a brief soak so it absorbs the flavour without falling apart).

   • Arrange a single layer of panettone across the bottom of a rectangular dish (approx. 20cm x 30cm) or glass trifle bowl, trimming slices to fit smoothly.

   • Spread half of the mascarpone cream evenly over the panettone layer.

   • Repeat with a second layer of coffee-soaked panettone slices and top with the remaining mascarpone cream.

5. Chill and Serve: Cover the dish with cling film and refrigerate for at least 4 hours (ideally overnight) to allow the flavours to fuse and the cream to set.

6. The Final Touch: Right before serving, dust generously with a thick layer of fine cocoa powder and top with dark chocolate shavings.

Transforming leftovers into luxury has never tasted so good! Explore our complete range of artisanal Panettone and Pandoro at Carluccio's online deli.