Recipe for Panettone Tiramisu

Tiramisu made from leftover Pantone

If, like me, you received a stunning panettone for Christmas and you’re wondering how you’re going to get through it all, consider turning it into a delicious dessert.

I was prompted by my daughter-in-law to make a panettone bread pudding but that didn’t hit the spot for me. What did appeal was making a tiramisu to round off a post-New year dinner party.

Suitably inspired I searched the web for a quick and easy recipe that would do justice to the remainder of my Italian cake.

The one that took my fancy was on the Asda Good Living website. For 8 people you will need:


  • 150ml strong black coffee, or 1 tbsp instant coffee granules dissolved in 150ml of hot water
  • 3 tbsp Tia Maria or Kahlúa
  • 250g Mascarpone
  • 100g fromage frais
  • 1 tsp vanilla extract
  • 40g icing sugar
  • 100ml double or whipping cream
  • 200g panettone, cut into fingers about 1.5cm thick
  • 40g dark chocolate, finely chopped or grated
  • 2 tsp cocoa


  1. Mix the coffee with the liquor and set aside
  2. Mix the mascarpone with fromage frais, vanilla extract and icing sugar until smooth
  3. Whip the cream until it forms soft peaks then fold into the mascarpone mixture
  4. Arrange half the panettone fingers in the base of a rectangular dish, about 20cm x 14cm. They should just cover the bottom
  5. Drizzle half the coffee mixture over, then spread half the mascarpone mixture on top
  6. Cover with the rest of the panettone, drizzle over the remaining coffee, then spread the rest of the mascarpone on top
  7. Sprinkle with chocolate
  8. Cover and refrigerate for at least 2 hours
  9. Sprinkle with cocoa just before serving


This pudding is perfect as it is but if you want to make it go further serve with seasonal fresh berries and double cream.

My Hacks

I grated the dark chocolate instead of chopping it and found that I didn’t need as much as the 40g stated in the recipe.

My Opinion

I’m pretty sure that I use at least 300g of panettone to fit the dish I used. This didn’t however make the dessert dry. Having made it the day before and refrigerated overnight the moisture from the mascarpone and coffee had seeped into the cake and made it just right. I should also add that the panettone I used had orange pieces in it and, whilst not a traditional tiramisu flavour, it actually made the pudding taste more refreshing.

Do you have a favourite panettone recipe? If so, please share it as a comment.


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