This yummy PANDORO TIRAMISÙ recipe by Dan Pasquali will make you come back for more & more!
Would you like to be addicted to it too? YAY… the recipe is here for you.
INGREDIENTS:
-Half pandoro (or a vanilla sponge cake)
-6 eggs
-300g caster sugar
-500g mascarpone cheese
-2 cups cold espresso (of filtered coffee)
-1 cup marsala
-100g dark chocolate
-500g heavy cream
-cocoa powder
METHOD:
-Brew your black coffee
-Slice the pandoro (2cm thick)
-Separate the eggs and put the whites in a bowl
-Beat the whites for 3 minutes on medium/high speed
-Mix 100g of sugar and 50g of water in a saucepan
-Bring it to 121C/250F and pour the syrup in the whites while they are whipping
-Beat for another 3-4 min. -Put the whipped whites in a big bowl
-Beat the yolks for 5-10 min on medium/high speed
-Mix 200g of sugar and 50g of water in a saucepan -Bring it to 121C/250F and pour the syrup in the yolks while they are whipping
-Beat for another 5 min
-Add the mascarpone in the yolks and whip them on low/medium speed for just 2 min
-Fold gently the whites in the mascarpone mix
-Mix the coffee and Marsala in another bowl
-Grab a 20cm round tin (with a removable bottom) and put 4-5 pretty slices of pandoro on the perimeter of the tin and on the bottom.
-Pour a few Tbsp of the coffee mixture on the bottom layer
-Top it with the mascarpone mixture
-Grate some chocolate on top of it
-And start again with dunked pandoro, mascarpone mixture and chocolate
-At the end whip some heavy cream to stiff peaks and pipe it on top of the last layer
-Dust some cocoa powder on top of it
-Keep it in the fridge for at least one hour
-Now you can remove it from the tin
-…and you can eat it