Pistachio Panettone Tiramisu is a quick and festive dessert for Christmas time. Trust me when I say that swapping out the lady fingers with the panettone makes this dessert even better.
Pistachio Panettone Tiramisu
Makes 9 Desserts
½ large Pistachio Panettone – cubed (you can use a regular Panettone)
3 Eggs – just yolks
2 tbsp. of Sugar
1 lb. Mascarpone
1 Cup Espresso
1 tsp. Vanilla Extract
1 tbsp. & 1 tsp. DiSaronno
Cocoa for dusting
In a large bowl using an electric mixer fitted with the whisk attachment beat the eggs and sugar until they are thick and pale (5 min). Add the Mascarpone and beat until smooth. Add 1 tbsp. of espresso and vanilla and mix until thoroughly combined. Fold in the DiSaronno.
In an individual serving bowl, put ⅔ cup of the panettone. Then pour 1 tbsp. of espresso over the panettone. Then top with 2 tbsp. of mascarpone. Repeat this step and dust with cocoa.
The cream can be made a day in advance and refrigerated in an airtight container. Assemble the dessert a few hours before serving and be sure to cover it with Saran Wrap.