Individual Panettone Tiramisu Pots Recipe
by Victoria Glass
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Easy
This panettone tiramisu recipe is a festive twist on a beloved Italian classic. Instead of ladyfingers, cubes of buttery panettone are soaked in espresso, then layered with rich mascarpone cream. Served in individual glasses, they’re easy to make ahead – perfect for Christmas parties or New Year gatherings.
A long spell in the fridge is needed for the flavours to marry and the filling to set, so you can take comfort in the knowledge that they will be ready to eat, with no more work to be done, beyond a liberal dusting of cocoa.
The rum and Vin Santo will certainly keep your festive spirits cheered, while the espresso will revive you after Christmas lunch.
Why Use Panettone in Tiramisu?
Panettone’s soft, airy crumb soaks up coffee without becoming heavy, while the candied peel and raisins add little bursts of flavour. It makes this tiramisu recipe feel both familiar and indulgently festive.
Serving Suggestions
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Switch up Vin Santo for a splash of Marsala or Amaretto to the coffee for a twist.
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Garnish with chocolate shavings or candied orange peel.
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Serve in small glasses or jars for easy entertaining.
Makes 8 stemless Spanish-style wine glasses (200ml) or 12 small Duralex glasses.
Ingredients for panettone tiramisu pots Serves: 8
Method for panettone tiramisu pots
- Put the coffee in a bowl and stir the rum and 50g of the sugar to dissolve.
- Put the egg whites in a large bowl with a pinch of salt and whisk until stiff.
- In another bowl, whisk the egg yolks with the remaining sugar and Vin Santo until pale and fluffy. Gently stir in the mascarpone and fold in the stiff egg whites.
- One at a time, soak the strips of leftover panettone in the coffee mixture until fully saturated, but not falling to bits, and line the bottom of the glasses with it.
- Spoon a dollop of the mascarpone mixture on top, followed by more coffee-soaked panettone, then more Mascarpone mixture, until you have reached the top of the glasses. Make sure your final layers are the mascarpone mixture.
- Transfer the glasses to the fridge for at least 8 hours, or overnight, until fully set.
- Sift over a liberal dusting of cocoa before serving.
Read our guide to how to choose the best panettone and shop Italian ingredients.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
