Panettone and clementine tiramisu
- Anna Glover
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Serves 8 - 10
Easy
Prep: 1 hr
plus chilling
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Layers of coffee-soaked panettone, candied peel, Cointreau mascarpone and cocoa powder make for a showstopping dessert that's perfect for Christmas Day
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Try our panettone and clementine tiramisu recipe, then check out our classic tiramisu, plus discover more of the best tiramisu recipes and panettone recipes. For our pick of the best shop-bought panettones, check out our panettone taste test. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.
You may have some panettone or cream mixture leftover, depending on your trifle bowl size. Both keep for up to three days. Panettone can be made into french toast (you may have the top slice left over) and the cream mixture can be chilled, to be served on top of the french toast.
Little moments of pure sunshine and sweetness that bring brightness to the darker months – clementines are part of a handful of fruits (mostly citrus) that are in season in the winter months, due to them being imported from warmer climes. They are a hybrid of an orange and mandarin, grown for their easy-peel skin and lower acidity over regular oranges. Pile into a bowl for an easy festive table centrepiece, or stud with cloves to scent a room.
Panettone and clementine tiramisu recipe
Ingredients
Nutrition
-
4 eggs
separated
-
150g golden caster sugar
-
2 tbsp Cointreau or other orange liqueur
-
3 clementines
zested, plus 2 tbsp of juice
-
250g mascarpone
-
600ml double cream
-
4 tbsp cocoa powder
(or up to 6 tbsp), to serve
-
3 tbsp chocolate, coffee or hazelnut liqueur
-
150ml very strong black coffee
cooled
-
1 large panettone
(750g-1kg), cut across into 1cm slices for a trifle bowl, or cut into fingers
-
4 tbsp candied peel
Nutrition: per serving
- kcal800
- fat52.9g
- saturates31.9g
- carbs63.3g
- sugars38.1g
- fibre2.4g
- protein12.3g
- salt0.5g
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Method
-
step 1
Whisk the egg yolks and sugar in a large bowl with an electric whisk for 5 mins until very pale and fluffy – when you lift up the beaters, they should leave a ribbon trail on the surface of the mixture. Fold in the Cointreau, clementine zest and juice. Tip the mascarpone into a large bowl and beat it with an electric whisk, then gradually beat in the egg yolk mixture.
-
step 2
In another two bowls, whip the egg whites to stiff peaks, and the cream to soft peaks. Fold the cream into the mascarpone mixture, then fold in the egg whites, trying to keep in as much air as possible.
-
step 3
Mix the chocolate liqueur and coffee in a jug. Fit a slice of panettone into a trifle bowl. Spoon over some of the coffee mixture (about 4-5 tbsp per layer until just lightly soaked). Scatter over 1 tbsp of candied peel. Top with some cream mixture, then dust over 1 tbsp of cocoa. Repeat the remaining layers in the same way, using the panettone slices, coffee, candied peel and cream, finishing with the cream mixture. Smooth the top and chill for at least 3 hrs. Dust the tiramisu with more cocoa to serve.
More tiramisu recipes
Authors
Anna GloverSenior food editor
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