Easy Pandoro Tiramisu Cups

Pandoro Tiramisu is a delightful and easy-to-make Italian dessert, perfect for Christmas celebrations.This spoon dessert combines two iconic treats of Italian pastry: the soft and fluffy Pandoro and the creamy richness of Tiramisu.In this recipe, Pandoro replaces the traditional Savoiardi biscuits, creating a unique and irresistible version of the classic tiramisu.

📝 Ingredients

• 500 g Mascarpone (- 1.1 pound)
• 300 g Pandoro (- 10 oz)
• 4 egg yolks (- ~ 70 g / 2.5 oz)
• 130 g granulated sugar (- 1/2 cup + 1 1/2 tablespoons)
• 50 g water (- 3 1/3 tablespoons)
• 100 g coffee (- ~1/2 cup espresso)
• Unsweetened cocoa powder (for decoration)
• Red currants (for decoration)

👨‍🍳 Instructions

1. 1cool: Begin by brewing the espresso coffee. Once it’s ready, pour it into a bowl and allow it to cool to room temperature. Set it aside for later.
2. 2stir and cook: Meanwhile, in a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
3. 3whisk: While the syrup is heating, place the egg yolks in a mixing bowl. Begin whisking them with an electric mixer on medium speed.
4. 4add and mix: Once the syrup reaches 121°C (250°F), slowly pour it in a thin stream over the whisked egg yolks while keeping the mixer running. Continue beating the mixture until it cools completely and becomes pale, fluffy, and thick. This will be the base for your mascarpone cream.
5. 5add and mix: Soften the mascarpone in a small bowl by stirring it with a spoon. Finally add a small amount to whipped egg mixture and mix quickly to loosen it. Then, gently fold in the remaining mascarpone until the mixture is smooth and creamy.
6. 6Place the mascarpone cream in a pastry bag fitted with a large-hole tip for easy assembly.
7. 7Slice the Pandoro into pieces about 1-1.5 cm thick (approximately 0.4-0.6 inches thick). Use a round pastry cutter or cookie cutter to cut out circles from the slices that match the diameter of your serving cups. For 6 cups, you’ll need 12 circles.
8. 8place and drizzle: Start layering your tiramisu. Begin with a Pandoro circle at the bottom. Drizzle the cooled coffee over the Pandoro layer until it is lightly soaked but not overly wet.
9. 9add and repeat: Add a layer of mascarpone cream on top using the pastry bag. Repeat the process to create two layers in each cup: Pandoro, coffee, and mascarpone cream.
10. 10dust: Finish the top layer with a dusting of unsweetened cocoa powder, as is traditional for tiramisu.
11. 11cool: Let the assembled pandoro tiramisu rest in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together beautifully.
12. 12decorate and serve: To give your tiramisu a Christmas flair, decorate the top with red currants or other festive elements like edible gold stars, sugared cranberries, or a sprinkle of powdered sugar to resemble snow. The red currants add a pop of color and a slightly tart flavor that pairs well with the dessert’s sweetness.