Orange and Pannetone Tiramisu

Orange and Panettone Tiramisu

This is a lovely twist on a classic tiramisu, ideal for the Christmas table. It is also a really good way to use up any pannetone that you might have left over.

Preparation time: 15-20 minutes plus chilling time

Serves 6

Ingredients

  • 4 or 5 slices pannetone, cut into fingers
  • Finely grated rind and juice of 1 orange
  • 2-3 Tbsp orange liqueur
  • 500g pot fresh vanilla custard
  • 250g mascarpone cheese
  • 25g caster sugar
  • 150ml Double cream
  • 1 chocolate flake, crushed

Method

  1. Mix the orange juice with the orange liqueur and dip half the pannetone quickly into the liquid so it doesn’t get too soggy and place into an oblong dish to form a single layer.
  2. Whisk the custard, mascarpone and sugar with the orange rind and spread half of the mixture over the pannetone layer.
  3. Dip the remaining pannetone in the orange liquid and place on top of the custard to form a second layer and then spread over the remaining custard mixture.
  4. Whip the cream until it just holds it’s shape and pour over the top, spreading to the edges of the dish and then finish with the crushed flake.
  5. Place in the refrigerator for a few hours or overnight to let the flavours develop.
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