Tiramisu with a panettone without raw eggs
There comes a time of aromatic Easter Bread and panettone. Here’s how with a little imagination you can turn them into a delicious and spectacular dessert. This tiramisu with panettone is especially suitable for those who are anxious to eat raw eggs, and it is also an option to use the leftover Easter Bread after Easter.
- 1 panettone – 500 g
- 250 ml whipping cream
- one pack of mascarpone – 500 g
- 1/2 Cup powdered sugar
- 1 large cup of coffee
- 4 tbsp. Marsala
- black chocolate or natural cocoa for sprinkling
Cut the panettone into 2.5 x 12 cm pieces.
In a dry bowl, whisk the well-cooled whipped cream to a thick cream using a mixer. In another bowl, beat mascarpone and powdered sugar. Carefully mix cream and mascarpone.
Put the coffee in a not very deep bowl, add the Marsala and let cool.
Dip half of the slices of panettone briefly and arrange them in a single layer in a 20×30 cm pan. Cover with half of the cream. Repeat the steps and make a second layer.
Screw with stretch film and leave overnight in the fridge. Sprinkle with grated black chocolate before serving.
If desired, decorate with strawberries and fresh mint leaves.