Easy Pandoro Tiramisu Cups

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  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Additional Time

    2 hrs

  • Total Time

    2 hrs 35 mins

  • Servings

    6

  • Calories

    642 kcal

  • Course

    Dessert

  • Cuisine

    Italian

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.

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Ingredients

Servings
  • 500 g mascarpone - 1.1 pound
  • 300 g Pandoro - 10 oz
  • 4 egg yolks - ~ 70 g / 2.5 oz
  • 130 g granulated sugar - ½ cup + 1 ½ tablespoons
  • 50 g water - 3 ⅓ tablespoons
  • 100 g coffee - ~½ cup espresso
  • unsweetened cocoa powder for decoration
  • red currants for decoration
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Instructions

  1. 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. 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. While the syrup is heating, place the egg yolks in a mixing bowl. Begin whisking them with an electric mixer on medium speed.
  4. 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. 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. Place the mascarpone cream in a pastry bag fitted with a large-hole tip for easy assembly.
  7. Slice 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. 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. 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. Finish the top layer with a dusting of unsweetened cocoa powder, as is traditional for tiramisu.
  11. 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. 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.

Nutrition Information

Show Details
Serving 100g Calories 642kcal (32%) Carbohydrates 54g (18%) Protein 10g (20%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 264mg (88%) Sodium 364mg (15%) Potassium 71mg (2%) Fiber 0.3g (1%) Sugar 40g (80%) Vitamin A 1417IU (28%) Calcium 168mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 642 kcal

% Daily Value*

Serving 100g
Calories 642kcal 32%
Carbohydrates 54g 18%
Protein 10g 20%
Fat 42g 65%
Saturated Fat 25g 125%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 264mg 88%
Sodium 364mg 15%
Potassium 71mg 2%
Fiber 0.3g 1%
Sugar 40g 80%
Vitamin A 1417IU 28%
Calcium 168mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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