The Christmas holidays are over and you failed to consume that pandoro that had been waiting for a while on the pantry. You are thinking of opening the bag and simply dipping it in hot milk, when a brilliant flash strikes you: why not make a delicious, very easy, very fast, with few ingredients Is it perfect for loading these last few days that still taste like a party before returning to the normal diet? And here you are already with the mocha in hand to prepare a lot of coffee, ready for a perfect pandoro tiramisu! A dessert with a perfect and guaranteed result, ready in just one 20 minutes! The only important trick is to use very fresh eggs. If you are not sure of the freshness of the eggs, we advise you to pasteurize the yolks and whites by following this procedure and eliminating the sugar, which you can add as you wish once all the ingredients have been mixed, making a simple but effective test: taste !

Preparation

1

Prepare 150 ml of coffee with the mocha. When it is ready, add 1 teaspoon of sugar and the Marsala, then let it cool completely.

2

Divide the yolks from the whites, placing them in two separate bowls.

3

Using an electric mixer or a planetary mixer, beat the egg yolks together with the granulated sugar until the mixture is light and frothy (if you decide to pasteurize them, follow the procedure indicated in the pasteurization recipe).

4

Add the mascarpone and mix with a spatula.

5

Whip the egg whites very stiff and add them to the mixture, mixing with the spatula, making movements from the bottom up, so as not to disassemble the cream.

6

Cut the pandoro into slices of about 1 cm. You will have to leave 4 whole slices and cut all the others into coarse pieces.

7

In a 30×22 cm baking dish, spread a spoonful of cream, then place two whole slices of pandoro and pieces of pandoro on top, until the entire base is covered.

8

Pour half of the coffee on the pandoro slices, distributing well with a spoon.

9

Add a layer of mascarpone cream, leveling it well.

10

Repeat the procedure by alternating the pandoro slices, the coffee and the layer of mascarpone cream, leveling it carefully.

11

Sprinkle the bitter cocoa on the surface of the tiramisu until it is completely covered.

12

Leave the pandoro tiramisu in the refrigerator for at least two hours before serving, covering it with transparent film.

Advice and tips

You can replace Marsala with another liqueur of your liking, preferably sweet and aromatic, such as honey rum. If you like the flavor you can use whiskey.

If tiramisu is intended for children, remove the liqueur and dilute the coffee with a bit of milk.

The egg whites must be whipped until stiff and there must be no liquid at the bottom of the bowl, which would compromise the final result. To be sure that the egg whites are well whipped you can try turning the bowl upside down: if the egg whites remain stationary on the base of the bowl it means they are ready to be mixed with the rest of the mixture.

storage

Pandoro tiramisu can be stored in the refrigerator for 2 days at most, covered with foil.

You can freeze tiramisu in single portions and let it defrost in the refrigerator for a few hours if necessary.