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New Year Recipe: Tiramisù with Pandoro

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Tiramisù: The Ultimate Way to Use Up Leftover Pandoro

The New Year doesn’t just bring new resolutions; it also brings a bounty of leftovers from the Christmas feasting. Italians excel at repurposing what they have, especially in the kitchen, where some of the best recipes are born from excess food. One of the most delightful ways to use up festive dessert leftovers is by making tiramisù with pandoro. Pandoro, or ‘golden bread,’ is a tall, star-shaped sponge cake typically served after Christmas meals, dusted with icing sugar as an alternative to the heavier, fruitier panettone.

Using leftover pandoro in a tiramisù recipe, particularly if it’s already sliced and starting to dry out, is a delicious and resourceful idea. By dipping the pandoro in strong espresso coffee and topping it with a luscious mix of mascarpone, cream, and eggs, finished with a sprinkling of bitter cocoa powder, you’ll create a ‘pick-me-up’ that lives up to its name.

To ensure the recipe is safe, as it uses uncooked egg yolks, we recommend the following procedure which includes a quick method to pasteurize the eggs while mixing the ingredients. For an extra kick, add a splash of marsala wine, rum, brandy, or coffee liqueur to the espresso.

You can make this tiramisù in a large dish and serve it in portions, but at Local Aromas, we love to create individual servings using ramekins, cups, or glasses.

The Recipe: Tiramisù with Pandoro

Serves 6


  • 3 egg yolks
  • 6 tablespoons caster sugar
  • 250 g mascarpone
  • 250 g double (whipping) cream
  • 250 g pandoro
  • 4 small (espresso) cups of coffee
  • Cocoa powder, for dusting


  1. Prepare the Coffee: Brew the espresso (without adding sugar) and let it cool in a bowl.
  2. Make the Sugar Syrup: In a small saucepan, combine 2 tablespoons of cold water with 3 tablespoons of sugar. Heat gently until transparent bubbles form on the surface and the mixture becomes syrupy. Remove from the heat.
  3. Pasteurize the Eggs: Using an electric mixer, beat together the egg yolks and the remaining 3 tablespoons of sugar until the mixture becomes pale. Gradually pour in the hot sugar syrup while continuing to beat, pasteurizing the eggs. Keep mixing until the mixture cools, then add the mascarpone and beat until smooth.
  4. Add the Cream: Gradually add the cream and mix until the mixture becomes light and creamy.
  5. Assemble the Tiramisù: Cut the pandoro into pieces. Quickly dip each piece into the cooled coffee before placing it into 6 individual ramekins or glasses, or covering the base of a large serving dish. Spoon the mascarpone cream mixture over the pandoro layers.
  6. Finish with Cocoa: Dust the top with a layer of cocoa powder just before serving.

Learn to Make Classic Italian Tiramisù

Want to perfect your tiramisù skills? Join one of our Cooking Classes with a local chef and learn how to make this classic Italian dessert and more.

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