New Year Recipe: Tiramisù with Pandoro
Tiramisù: the best way to use up leftover Pandoro
The New Year doesn’t just bring new resolutions, it also brings leftovers from the Christmas feasting of the previous week. One thing that Italians are good at is re-utilizing what they have, especially in the kitchen where some of the best recipes are created from excess food. One of the best ways to use up festive dessert leftovers is with this recipe for tiramisù with pandoro. Pandoro or ‘golden bread’ is a tall, star-shaped sponge which is usually served after Christmas meals, dusted with icing sugar as an alternative to the heavier, fruitier panettone.
One of the most delicious ways to use up leftover pandoro, especially if it is already sliced and drying out, is to combine it with the classic recipe for tiramisù. Dipping it in strong espresso coffee, topping it with a luscious mix of mascarpone, cream and eggs and a sprinkling of bitter cocoa powder will give you the ‘pick-me-up’ for which it is named.
To keep the recipe safe, as it uses uncooked egg yolks, we recommend the procedure below which includes a quick way to pasteurize the eggs while mixing the ingredients. For an extra kick, add a little marsala wine, rum, brandy or coffee liqueur to the espresso.
The tiramisù can be made in a large dish and served out in portions but, at Local Aromas, we love to make individual versions using ramekins, cups or glasses.
The recipe: Tiramisù with Pandoro
3 egg yolks
6 tablespoons caster sugar
250 g mascarpone
250 g double (whipping) cream
250 g pandoro
4 small (espresso) cups coffee
Cocoa powder, for dusting
Prepare the coffee (do not add any sugar) and leave in a bowl to cool.
In a small saucepan, mix together 2 tablespoons of cold water and 3 tablespoons of sugar, heat gently until transparent bubbles begin to form on the surface and the mixture becomes syrupy. Remove from the heat.
With an electric mixer beat together the egg yolks and remaining 3 tablespoons of sugar. When it becomes pale, gradually pour in the sugar syrup mixture, with the mixer going, to pasteurize the eggs. Keep beating until the mixture is cool then add the mascarpone and continue beating until smooth.
Gradually add in the cream and mix until it becomes light and creamy.
Cut the pandoro into pieces and quickly dip each piece into the coffee before placing into 6 individual ramekins or glasses, or cover the base of a large serving dish. Spoon the cream over the pandoro and then dust the top with a layer of cocoa powder before serving.