26th November 2018


How to make Panetonne Tiramisu

Got Panettone in the cupboard and don’t know what to do with it?  Well, Kirstie’s got a super speedy and perfect Christmas pudding idea using none other than your old Italian fruit bread. It really is quite delish. Here’s how you too can easily impress your guests:

What you need:

4 mixing bowls

Weighing scales

Wooden spoon




Bowl to serve





500g mascarpone (approx. 2 tubs)

5 egg yolks

3 egg whites

100g sugar

Shot of brandy (35ml approx)

Approx. 250ml of pre-made coffee (top tip: make your coffee early and let it cool)

Pinch of salt

500g Panettone sliced

The process:

Add a pinch of salt to the 3 egg whites and gently whisk into light, fluffy peaks

In a separate bowl, add the sugar to the egg yolks and whisk until it changes to a paler/creamy colour

Soften your mascarpone using a fork and add it to the egg yolk and sugar mixture

Whisk again to make sure there are no hidden lumps

With a wooden spoon, gently fold the whisked egg whites into the mixture ensuring you don’t crush the air out of them

Then add the coffee and brandy together into a bowl to make the dipping mixture

Top tip: the staler the panettone, the better!

Next dip a piece of sliced panettone into this mixture being careful not to get it too soggy.

Then lay piece into the bottom of a square or rounded dish.

Fashion them into an even-ish layer then cover this first layer with a third of the mascarpone cream. 

Repeat this process with another two layers of panettone then cover the top  with the last of the mascarpone.

To finish, dust the top with a tablespoon of cocoa powder. Kirstie dusts cocoa powder over a cardboard cut-out star template, for that extra Christmassy touch. Do whatever takes your festive fancy.

Then pop into the fridge to chill for approx. 3 hours or overnight. If you can’t wait that long, you can serve straight away!



Carrie Hunter