Pandoro Tiramisu

To prepare the pandoro tiramisu, start by making the mascarpone cream: carefully separate the yolks from the whites 1. Begin whipping the whites with a hand mixer and gradually incorporate 2 oz of sugar 2, whipping them until they are almost stiff 3.

Using the same mixer, start whipping the yolks, then gradually add the remaining 2 oz of sugar 4 until you obtain a pale mixture 5. Then, gradually add the mascarpone while continuing to mix with the hand mixer. Once fully incorporated, lighten the cream with about half of the whipped egg whites 6. You can mix this quickly with a spatula.

Then, gently fold in the remaining egg whites, mixing with an upward motion 7. Cut the pandoro in half 8 and slice it into pieces about 0.4 inches thick 9.

Cut them in half and press them with your hands to make them thinner 10. Prepare the coffee soak: after making the coffee and sweetening it to your taste if you like, let it cool. Add the rum and stir 11. Spread a thin layer of cream on the bottom of a 12x8 inch baking dish 12.

Place the pandoro slices to completely cover the bottom 13. Moisten with the flavored coffee 14. Do not over-soak. Pour half of the cream 15 and level it.

Proceed with a second layer of pandoro 16, coffee 17, and cream 18.

Chop the chocolate 19 and cover the surface with it 20 or with cocoa and chocolate as desired 21. Let the pandoro tiramisu set in the fridge for an hour before serving.