Individual Panettone Tiramisu Pots

This is a really special pudding that makes a showstopper of an alternative Christmas dessert - Italian panettone. 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. 

Makes 8 stemless Spanish-style wine glasses (200ml) or 12 small Duralex glasses.

Ingredients for panettone tiramisu pots Serves: 8

  • 325ml warm espresso, or very strong coffee
  • 75ml dark rum
  • 150g caster sugar
  • 6 medium eggs, separated
  • pinch of salt
  • 120ml Vin Santo wine
  • 500g mascarpone
  • 200g leftover panettone, cut into 2.5cm fingers
  • 2-3 tbsp cocoa, for dusting

Method for panettone tiramisu pots

  1. Put the coffee in a bowl and stir the rum and 50g of the sugar to dissolve.
  2. Put the egg whites in a large bowl with a pinch of salt and whisk until stiff.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the glasses to the fridge for at least 8 hours, or overnight, until fully set.
  7. Sift over a liberal dusting of cocoa before serving.
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Individual Panettone Tiramisu Pots

Shop all Italian ingredients, and try our chocolate and urfa chilli flapjacks recipe.


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