Ingredients
- 6 egg yolks
- 1/2 cup (110g) caster sugar
- 1 1/2 cups (600g) mascarpone
- 1 1/2 cups (375ml ) thickened cream, whipped
- 600g pandoro cake, cut into 1cm slices
- 2 cups (500ml) long black coffee
- 2 tbsp Baileys liqueur
- 1/3 cup (35g) cocoa powder
Serves: 8
Prep Time: 20 minutes plus 2 hours chilling time
Method
- Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.
- Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.
- Dust generously with cocoa powder and serve.
Recipe Notes
Store in the refrigerator for no more than 3 days, but it probably won’t even last that long!
This recipe can also be made with panettone or brioche.
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