Pear & Chocolate Panettone TiramisuAll Recipes
- 1 x Large Egg Separated (room temperature)
- 30g Caster Sugar
- 15ml Marsala Wine
- 250g Mascarpone Cheese
- 150g Leftover Pear & Chocolate Panettone (3 x thick slices)
- 120ml Espresso Coffee
- 25g Chopped Hazelnuts
- 25g Dark Chocolate
- Serving Dish approx 6 inch x 3 inch
It’s that time of year when you find leftover Panettone hiding in the pantry cupboard, the garage, the living room… just about anywhere! If you have had enough of the fluffy aerated enriched dough for a year but still have a lot left to get through then discover 3 of our leftover Panettone recipes to enjoy and impress! Let’s start with our Pear & Chocolate Panettone Tiramisu.
To start, heat some water to a gentle simmer in a saucepan and find a bowl that fits comfortably on top, this is called a Bain Marie. In the bowl place inside the separated egg yolk and 15g of the caster sugar, whisk together well. Place the bowl over the simmering water and whisk until thick and glossy, this will take less than 5 minutes. You will see a gradual change to the texture within a few minutes – this is called a Zabaione. Once thick and glossy, remove the bowl from the heat and whisk in the Marsala wine and leave to the side.
Tip* If you don’t have Marsala wine, Frangelico is also a lovely alternative or Amaretto
Whilst the Zabaione cools using an electric mixer (we use a handheld one) whisk up the egg whites. Start at the slowest speed and whisk until the egg whites are white and fluffy. Then sprinkle in the remaining caster sugar and whisk until glossy and slightly firm.
Tip* Make sure the bowl is very clean with no water, grease or egg yolk as this will prevent the whites from whisking up.
Once the Zabaione is cooled add ⅓ of the mascarpone into the Zabaione (cooked egg yolk mixture) and beat in well using the eclectic mixer; repeat this 3 times to use all the mascarpone. The mix should be lovely and creamy with no lumps.
Tip* Make sure the mascarpone has been out of the fridge for at least 1 hour because if it is too cold it will split the mix.
Take ⅓ of the whisked up egg whites and beat into the zabaione and mascarpone mix to introduce the egg whites. Then take another ⅓ and gently fold in the egg whites and repeat this for the final ⅓.
Tip* Be gentle adding the egg whites into the mix on the 2nd and 3rd turn as we want to keep in the air that we incorporated whilst whisking the egg whites up with the sugar.
To assemble, soak the panettone in the coffee in a separate bowl. Take your serving dish and place 1 and ½ slices of the soaked panettone inside to cover the base completely. Spread ½ of the finished Zabaione mixture into the serving dish and cover the soaked panettone well. Repeat this process 1 more time.
Leave to set in the fridge for up to 3 hours or even overnight, keeping it well covered.
Before serving, grate on top the dark chocolate and sprinkle with chopped roasted hazelnuts. Serve with a glass of sweet Marsala wine.
Why not try more leftover panettone recipes such as our Pistachio Panettone Bread & Butter Pudding.
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