A fusion of two classic dessert recipes result in this bold panettone tiramisu that carries the best of both worlds. It contains the bread-y consistency and sweetness of panettone, as well as the cocoa and coffee fragrance of tiramisu — the whole package for a delectable Christmas treat sure to be a hit with adults and children alike.
- 1 kg panettone
- ½ cup (125 ml) just-made strong coffee
- 2 tbsps caster (superfine) sugar
- ½ cup (125 ml) marsala
- 3 x 250 g (8 ounce) packaged mascarpone
- 2 cups (500 ml) ready-made thick vanilla dairy custard
- 50 g dark (semi-sweet) chocolate
- 50 g vienna almonds, chopped coarsely
- 6 medium fresh figs (360 g), torn in half
- 2 tbsps honey
Using a sharp knife, score a line around panettone at equal intervals into four layers. Holding a serrated knife horizontally, using score marks as a guide, cut panettone into four layers, starting at top.
Stir coffee, sugar and marsala in a small jug until sugar dissolves; cool.
Beat ¼ cup marsala mixture with mascarpone and custard in a large bowl with an electric mixer until almost firm peaks form.
Place base layer of panettone onto a large serving plate; brush with a little remaining marsala mixture. Spread with one-fifth mascarpone mixture; grate enough chocolate over to lightly coat. Repeat to make another three layers, finishing with mascarpone mixture. For top panettone layer, brush underside with coffee syrup. Top mascarpone mixture with vienna almonds and figs. Drizzle figs with honey to serve.
TIP To assist with slicing the panettone, place it in the freezer for 1 hr to firm, alternatively refrigerate it overnight. The panettone tiramisu can be made the night before, if preferred.