Mini Panettone Tiramisu

It's not Christmas without panettone! Here we add to its allure with this delicious dessert
By Bonnie Coumbe
Photography and Styling Bonnie Coumbe
Mini Panettone Tiramisu

Mini Panettone Tiramisu

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Prep time






  • 75 g 75 icing sugar, sifted

  • 3 medium 3 egg yolks

  • 300 g 300 mascarpone

  • 300 ml 300 thickened cream, whipped to stiff peaks

  • 700 g 700 chocolate panettone

  • 150 ml 150 strong espresso coffee, cooled

  • 4 tbsp 4 dry Marsala wine

  • Cocoa powder, to dust

  • Finely grated dark chocolate, to decorate


  • Combine the icing sugar and egg yolks into a stand mixer. Beat until peaks form and the colour has lightened considerably.
  • Whip the mascarpone by hand until smooth. Gently fold together with the beaten egg yolks.
  • Fold through half of the whipped cream first, followed by the remaining. Set aside in the fridge.
  • Slice the panettone into rough squares. Add the cooled coffee and Marsala wine into a medium bowl. Dunk the panettone pieces into the coffee and Marsala mixture.
  • Place a layer of panettone into 6 glasses followed by a layer of mascarpone cream. Follow the process until all glasses are full, finishing with mascarpone. Dust with cocoa and sprinkle with chocolate. Refrigerate for 4 hours, then serve.

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