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Published 09/10/2026
2:50
Serves 8
Easy

Panettone tiramisu

Layers of coffee-soaked panettone and light mascarpone cream come together in this festive twist on the classic Italian dessert.

Make ahead, chill well and finish with cocoa and dark chocolate just before serving. It's an incredibly easy and delicious way to use up any leftover panettone around the house.

What you'll need...

  • 4 free-range eggs, separated
  • 150g golden caster sugar
  • 1 tbsp orange liqueur
  • 1 clementine, juiced
  • 250g mascarpone
  • 550ml double cream
  • 150ml strong black coffee, cooled
  • 1kg panettone, cut into fingers
  • Good-quality cocoa powder, for dusting
  • Dark chocolate, grated to garnish

Method

  1. Whisk the egg yolks and caster sugar together in a large bowl for about 5 minutes, until pale and fluffy. Fold in the orange liqueur and clementine juice.

  2. In a separate bowl, beat the mascarpone until smooth, then gradually beat in the egg yolk mixture until fully combined.

  3. Whisk the egg whites to stiff peaks in a clean bowl. In another bowl, whisk the double cream to soft peaks. Fold the cream into the mascarpone mixture, then gently fold in the egg whites. Fold gently to keep as much air in the mixture as possible.

  1. Pour the cooled coffee into a shallow bowl or jug.

  2. Arrange a layer of panettone in the base of a trifle bowl. Spoon over enough coffee to lightly soak the panettone, then spread over a layer of the mascarpone mixture and dust lightly with cocoa powder. Repeat the layers, finishing with mascarpone. Chill for at least 2 hours, then dust with cocoa powder and scatter over the grated dark chocolate just before serving.

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