Add some Italian flair to your Christmas party with this delicious Chocolate Orange Panettone Tiramisu! Chocolate chip panettone layers are soaked in espresso and layered with orange-scented mascarpone cream and dark chocolate cocoa.
Friends!!!! We only have THREE more days until Christmas which means it's really time to get to work now. Today, I am sharing this amazing Chocolate Orange Panettone Tiramisu which is perfect for adding a little Italian flair to your Christmas festa! Layers of toasted chocolate chip panettone are soaked with bittersweet espresso and sandwiched with orange-scented mascarpone whipped cream and dark cocoa powder for a combination that is sure to impress. It's also sure to be like, the best thing you've ever put in your mouth, so. This is my present for you. Merry Christmas!
I brought this to a Christmas party last week and it was a huge hit! One of my friends who is also a baker {albeit the bread kind} told me this was the best tiramisu he's ever had. I find it so funny that it's honestly difficult to be both a bread baker and a dessert baker... I'm sure you've been able to tell by my lack of bread recipes on here that that is not my forte. I'll make you trifles and cookies and layer cakes but don't ask me for a loaf of bread. On the other hand, bread is my friend's specialty! You would always be sure to find some sort of cake {usually a bundt} from me, and some sort of cheesy bread from him at every class party we had. So I feel like a compliment from a fellow baker is a big deal! If he says it's good, then it must be right?
So I knew I needed to make some sort of Italian Christmas dessert, as it's become kind of tradition for me on my blog! I've made Homemade Panettone and Panettone French Toast, Pandoro Truffles and Baci di Dama. I had to continue my variations on panettone of course, so I figured why not combine two legendary Italian desserts into one?! This panettone tiramisu is seriously phenomenal and while I don't think it'll replace the original for me... it's still pretty dang amazing.
I hope this delish chocolate orange panettone tiramisu graces your dessert tables this holiday season, and I hope you enjoy it as much as my family did 🙂 Merry Christmas and thank you for always being such amazing supportive readers. The blog definitely wouldn't be what it is without y'all! <3
chocolate orange panettone tiramisu
Ingredients
- 1 chocolate chip panettone classic with candied fruit works too
- 8 oz. 1 small container mascarpone cheese
- 2 egg yolks
- 2 tablespoon Cointreau or other orange liqueur
- 2 cups espresso coffee with 2 teaspoon sugar at room temperature
- ½ cup 150 gr white sugar
- 2 cups heavy whipping cream
- zest of 1 orange
- 4-5 tablespoon dark cocoa powder
Instructions
- First, brew the coffee and add in the sugar, and set aside so that it has time to cool to room temperature.
- Preheat oven to 450F
- Slice your panettone into rounds about 1.5" thick. You should get 5 slices from 1 panettone.
- Lay them in a single layer on a baking sheet lined with aluminum foil, and bake for about 7-10 minutes per side, until golden brown and toasted. Set aside to cool completely.
- In a large bowl, whisk together the egg yolks and sugar until the mixture becomes pale and light. Add in the orange liqueur, and beat well. Add in the mascarpone cheese, and mix until no lumps remain. Mix in the orange zest.
- In a medium bowl, using a hand mixer, beat the whipping cream until fluffy and stiff.
- Using a spatula, gently fold the whipped cream into the egg and mascarpone mixture, being careful to not overmix.
- Grab a large serving dish, and place one layer of panettone in, cutting pieces to fit as needed.! Using a spoon, drizzle the coffee on the panettone pieces until soft and soaked.
- Top with ¼ of the cream mixture, smooth it down using a spatula, and top with some dark cocoa powder
- Create another layer of panettone on top, and repeat the process. Depending on the size of the dish, you should get 3-4 layers.
- Allow tiramisu to sit in the refrigerator for at least 24 hours before enjoying.
Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*
SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave
Thea says
This looks and sounds delish! I'm a little leary about using raw eggs, do you have suggestions? I have heard about pasteurized eggs, not sure where to find them or can I do that myself?
valentina says
Hi Thea! Thank you so much for your comment. I completely understand your concern! I will reassure you that if you are a healthy person with a strong immune system (so not pregnant, a small child, elderly, on chemo, or anything of the sort) then you have a very low risk of getting sick from a raw egg yolk! The recipe only uses 2 spread out in many servings, so the amount of egg you're eating is very small. I recommend looking for pasteurized eggs at your grocery store, but if you can't find them, then I recommend organic and/or cage free eggs! Unfortunately I don't think there's a way to repeat the process at home. If you are wanting to avoid the egg yolks altogether, you are welcome to try making the cream without the eggs at all! I don't see why it would not still work. 🙂 Hope this helps!!
Patti says
How far in advance can I make this? Looks amazing!
valentina says
Hi Patti! I would make this minimum the day before so that all the flavors can meld together. But you can make it up to 2-3 days in advance. Just wrap tightly with plastic and keep it in the fridge until shortly before serving!