Italian Panettone Tiramisu with Cardamom

Steps

1. 1

   Prepare the coffee mixture

   • Brew 1 cup (240 ml) of strong espresso or very strong coffee.
   • While still warm, add 2 tbsp (25 g) sugar and 2 tbsp (30 ml) coffee liqueur (if using), and stir until the sugar dissolves completely.
   • Pour into a shallow bowl and set aside to cool to room temperature, about 5 minutes.
   • The mixture will be used for dipping the panettone.

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   Ready when: Coffee is cooled to room temperature and sugar is fully dissolved

   Tip: Let the coffee cool completely—if too warm, it may cook the eggs in the next steps

2. 2

   Whip egg yolks with sugar

   • Place 4 large room-temperature egg yolks in a mixing bowl.
   • Whisk vigorously with an electric mixer on medium-high speed, gradually adding ⅓ cup (67 g) sugar.
   • Continue whisking for 5–7 minutes until the mixture is pale, thick, and leaves a ribbon trail when you lift the whisk.

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   Ready when: Mixture is pale, thick, and forms a ribbon when the whisk is lifted

   Tip: Use room-temperature eggs for proper emulsification; cold eggs will take longer to whip

3. 3

   Fold in mascarpone and spices

   • Gently fold the room-temperature mascarpone into the whipped egg mixture in two additions, using a rubber spatula.
   • Avoid overmixing, which can make the mascarpone grainy.
   • Add ½ tsp (1 g) ground cardamom and ½ tsp (2.5 ml) vanilla extract with the first addition of mascarpone.
   • Continue folding until no white streaks of mascarpone remain and the mixture is smooth and creamy.

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   Ready when: Mixture is smooth and uniform with no streaks of mascarpone visible

   Tip: Fold gently and stop as soon as no streaks remain—overmixing will create a grainy texture

4. 4

   Slice the panettone

   • Using a serrated knife, carefully slice the panettone into ½-inch (1.25 cm) thick horizontal rounds.
   • You'll need 24–28 slices to create the layers.
   • If the knife sticks, dip it in hot water and wipe it dry between cuts.

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   Tip: A serrated knife and hot water between cuts prevent the panettone from tearing

5. 5

   Layer panettone and cream

   • Arrange a layer of panettone slices on the bottom of the chilled 9×13-inch (23×33 cm) dish (you'll need 8–10 slices, cutting them as needed to fit).
   • Working quickly, dip each slice one at a time into the cooled coffee mixture for just 1–2 seconds per side—they should be moistened but not soaked.
   • Once a layer is arranged and dipped, spread ⅓ of the mascarpone-cardamom cream evenly over the panettone.
   • Repeat for a second layer of panettone and cream.
   • Top with a final thin layer of panettone slices and spread the remaining cream on top.

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   Ready when: All panettone and cream are evenly layered in the dish

   Tip: Dip panettone quickly—oversaturation makes it mushy; work efficiently to prevent assembled layers from getting soggy

6. 6

   Chill and rest

   • Cover the tiramisu with plastic wrap or foil and refrigerate for at least 4 hours, but ideally overnight (up to 24 hours).
   • The flavors will meld and deepen as it sits, and the texture will firm up.

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   Tip: Make this a day ahead—the tiramisu improves in flavor and quality after at least 8 hours of chilling

7. 7

   Dust with cocoa and serve

   • Remove the tiramisu from the refrigerator 5–10 minutes before serving (optional, for easier serving).
   • Using a fine-mesh sieve or microplane, dust the top generously with 2.5 tbsp (18 g) unsweetened cocoa powder.
   • Use a warm, damp knife dipped in hot water to cut clean servings.
   • Serve cold.

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   Tip: Dust with cocoa powder just before serving for the best appearance and flavor