Christmas Panettone Tiramisu

This luscious Christmas Panettone Tiramisu features a silky mascarpone cream, aromatic coffee caramel, and refreshing orange filling. That’s a perfect easy Christmas dessert!

2 Weeks Till Christmas

Hello everyone – I hope you’re doing great. So am I, thanks for asking. December 9th, eh? 2 weeks till Christmas? I know! While I am not stressed out about other things (Because what’s even the point to be stressed out when doing all holiday preparation? You should enjoy the time!), I want to squeeze quite a few recipes on the blog. And I want, in fact, to have a nice week-off from blogging on the Christmas week.

Christmas Panettone Tiramisu

So without further ado, let’s talk about this Christmas Panettone Tiramisu. In a nutshell, it’s phenomenal. Of course, as per my humble (not really) opinion. It features the following components:

A store-bought Panettone. Choose good quality stuff as this is the base. Additions (such as chocolate, dried fruit, etc) – whatever you fancy!;

Coffee caramel – mmm so luscious and rich. Optionally, add a dash of cardamom, nutmeg, or cinnamon (or everything) to jazz it up;

Rich mascarpone cream;

Refreshing orange sauce. When I was developing the idea, I clearly wanted something slightly tart, too balance out the sweetness. Originally, I was considering cranberries, but the orange sauce did work excellently too!

Easy to Make, Easy to Customize

This recipe is quite customizable. I have already mentioned spiced that would give some extra holiday flair. Also, why not add some alcohol like Irish cream or bourbon? You can add it to the caramel sauce (Just stir it at the end) or just sprinkle the panettone. Fancy some dried fruit? Add them as an extra layer (ideally, soak them in some alcohol). Endless options!

Lastly, this recipe is easy and relatively quickly to make. That’s what how a Christmas recipe should be. Caramel and sauce – 20 minutes plus chilling, mascarpone cream – 5 minutes. Assembling – 5 minutes. You can even make the caramel and sauce the day before and assemble everything in a breeze. I would recommend chilling the assembled dessert for 1-2 hours, but you can serve it right away.

Please also check another similar idea – Gingerbread Cranberry Panettone Trifle.

I hope you like this recipe, and you will indulge yourself this holiday season. And please stay tuned as it is not the last gingerbread idea this year. Cheers for now!

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Christmas Panettone Tiramisu

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Chilled and No-Bake Desserts, Festive Christmas DessertsDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

30

minutes

Chilling (Preferably)

1-2

hours

This luscious Christmas Panettone Tiramisu features a silky mascarpone cream, aromatic coffee caramel, and refreshing orange filling. That’s a perfect easy Christmas dessert!

Cook Mode

Keep the screen of your device on

Ingredients

• Coffee Caramel:

• 2/3 cup strong freshly brewed coffee
  

• 1 cup light brown sugar

• 1 to 3 tbsp. instant coffee (optional)

• 100 gr. butter, cut in large chunks

• 1/2 heavy (whipping, ~35%) cream
  

• a pinch of salt (optional)

• Orange Sauce:

• Juice of 4 oranges (~1 and 1/2 cups)

• ~ 1 to 2 tbsp. pectin (check the package) – I used liquid

• 2-4 dehydrated orange rings (finely chopped) or 1 tbsp. orange zest

• 1-2 tbsp. honey (optional)

• Mascarpone Cream:

• ~ 400 gr. mascarpone – cold

• 2/3 cup heavy (whipping) cream – very cold

• 2-3 tbsp. powdered sugar

• Assembling:

• ~ 300-400 gr, panettone, cubed or simply torn

• ~ 1/2 to 2/3 cup coffee caramel

• ~ 1/2 to 2/3 orange sauce

• grated chocolate, optional

Directions

• Coffee Caramel:
• In a pan combine the coffee, instant coffee (if using), and sugar over low-medium heat, whisking until the sugar has been dissolved. When the sugar has been dissolved, and the caramel started to simmer, stop whisking to avoid the crystallization. You can swirl the pan occasionally instead. Let it simmer for about 10 minutes, to thicken up.
• Stir in the butter and let it cook for 1 minute and then off heat.
• Stir in the cream. Mixture will bubble up so be careful! If desired, you can also add a dash of spices (nutmeg, cardamom, cinnamon) or a splash of alcohol. Cool completely.
• Orange Sauce:
• In a saucepan, add the orange juice along with the chopped orange rings or orange zest and let it simmer 2 minutes. Then add the pectin, according to the suggestions on the package – they could vary significantly. Generally, we do not need a thick consistency, so I added about 1,5 tbsp. per this amount of juice, but it could be more or less. Please note that I didn’t use any sugar; however, you can add a little bit of honey, if desired. Cool until ready to assemble.
• Mascarpone Cream:
• Whip the cold cream with 3 tbsp. of powdered sugar, for about 2-3 minutes, until until medium (soft) peaks form.
• Fold in the mascarpone and continue beating for about 2 minutes, just until well-incorporated and light. Be careful to not overbeat as mascarpone can split. Also, make sure that both cream and mascarpone are cold (Mixing cold cream with room-temperature mascarpone can result in curdling.)
• Assembling:
• You can use a medium-large trifle bowl or individual glasses. Just alter the layers as you wish. Do not bee to hard on the coffee caramel as it’s pretty sweet. If decried, sprinkle with the chocolate. It’s better to chill the assembled dessert for 1-2 hours, but you can serve it at once. Enjoy!

Notes

• Most likely, you would have some leftovers of the coffee caramel or /and orange sauce, as well as panettone. Just serve the toasted panettone with these addition next morning for a sweet breakfast / brunch.