But how good is my tiramisu? I don't even use ladyfingers, just very sweet leftover pandoro
Creatively recycling Christmas leftovers is a possible mission, even with pandoro: see how to make an excellent tiramisu.
This time too, we have some leftover pandoro that will be sitting around our kitchen for days, weeks, maybe months. These are the leftovers from the holidays, the ones that can become a nightmare. Or an opportunity, as in this case: this is how tiramisu with pandoro was born.
A creative, single-serving, and light recipe for using up leftovers, made with ingredients you probably already have at home.
Tiramisu with pandoro: how to go from a light version to a higher-calorie one.
Holidays are always a heavy affair, even at the table, so we've lightened up our tiramisu recipe with pandoro. Compared to this one, we can also mix the espresso with a small shot of rum, or reduce the mascarpone by a third and replace it with fresh cream.
- Ingredients: 250 g classic pandoro
- 3 eggs
- 300 g mascarpone
- 70 g granulated sugar
- 2 cups of espresso coffee cocoa powder to taste icing sugar
Preparation: light tiramisu step by step
Crack the eggs, separating the yolks from the whites. Pour the yolks into a bowl, add half the granulated sugar, and begin whipping with an electric mixer at medium speed until light and fluffy. In a separate bowl, whisk the mascarpone until creamy. Then, continuing to whisk, incorporate the beaten egg yolks and sugar until smooth.
Separately, beat the egg whites until stiff, add the remaining sugar, and continue mixing. Then, combine the egg whites and sugar with the mascarpone mixture and mix until smooth. Cover with plastic wrap and set aside. Take the pandoro slices and dice them. Place them in a bowl and drizzle with cooled espresso. Then, take the glasses or bowls you've chosen for serving and place a little pandoro on the bottom to create a base. Then, cover with a layer of mascarpone cream, smooth it out, and continue. Repeat the layers, finishing with the cream. Refrigerate the tiramisu with the pandoro until ready to serve. At that point, take it out and dust each glass or bowl with bitter cocoa powder.
