Panettone Tiramisu: Festive Holiday Dessert Recipe

If you’re Italian or live near an Italian neighborhood, you’ve likely seen colorful boxes labeled “Panettone” filling grocery shelves at the holidays. Panettone is a classic Italian sweet bread made from enriched dough studded with candied fruit. Today you can also find many modern variations—pistachio, Nutella, and other flavors—but the original remains a festive favorite.

While panettone isn’t my top pick plain, my mom loves it dunked in coffee. That simple habit sparked an idea: turn store-bought panettone into an easy, show-stopping Italian dessert—panettone tiramisù. This version is simple to assemble, uses just a few ingredients, and elevates the holiday cake into something creamy and impressive.

Panettone Tiramisù

An effortless way to transform a beloved holiday cake into a SUPER delicious dessert.

A round cake with creamy layers, topped with powdered sugar and cranberries, sits on a plate with the word Panettone written on it. A slice is cut out, revealing the moist interior. In the background, there are pastries and a striped candle.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Ingredients

1 panettone
6 eggs, whites and yolks separated
About 1–1.5 cups brewed espresso
2 shots Cointreau (or another orange liqueur or Marsala)
16 oz mascarpone cheese
6 tbsp sugar
Optional: sugared cranberries and powdered sugar for garnish

Instructions

Brew the espresso (a Moka pot works well). Allow it to cool, then stir in the liqueur.
Beat the egg whites with a pinch of salt until they form stiff peaks (about 5 minutes). Set aside.
In a separate bowl, beat the yolks with the sugar until the mixture is pale and fluffy. Add the mascarpone and continue mixing until smooth and well combined.
Fold the beaten egg whites into the yolk-mascarpone mixture in batches, gently combining until the cream is smooth and airy.
Lay the panettone on its side and slice it horizontally into three even layers.
Quickly dip the bottom layer into the coffee mixture on both sides—don’t over-saturate—and let excess drip off. Place it on your serving plate and spread about one-third of the cream over it. Repeat with the second layer. For the top layer, brush the coffee lightly rather than dunking so it doesn’t absorb too much; add cream only to the center of the top layer.
Garnish with sugared cranberries and a dusting of powdered sugar.
Chill in the refrigerator overnight if possible for the best texture; you can serve immediately if needed.

Notes

To make sugared cranberries: place fresh cranberries in a small bowl, add a splash of water and a tablespoon of sugar, toss to coat, then spread on a plate to dry.

Nutrition

Calories: 2859 kcal,
Carbohydrates: 99 g,
Protein: 65 g,
Fat: 230 g

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
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