Pandoro tiramisù with baileys
- Difficulty: Average
- Prep time: 40 min
- Cook time: 30 min
- Serving: 10 people
- Cost: Average
- Note + 2 hours in the fridge
Today we're preparing together a perfect dessert for the holidays: pandoro tiramisu with baileys, a really tasty variation of the classic tiramisu! Instead of the typical ladyfingers we used pandoro slices, which will give the dessert a greater consistency. The cream is the usual one, the one we will never be able to do without, made with mascarpone and eggs, but with a special addition of the baileys liqueur that will make it unique! A perfect spoon dessert to prepare for Christmas or New Year's Eve, together with our stuffed pandoro and the typical zuccotto! If you're looking for a way to reuse scraps of leftover pandoro, this is the recipe for you!
If you are looking for other ways to use pandoro, have a look to the following recipes:
- Pandoro cake
- Pandoro tree
- Pandoro tiramisù
- Pandoro tiramisù with wild berries
- Zuccotto di pandoro
- Pandoro stars with eggnog cream
Check out these other tasty variations of classic tiramisu:
- Pistachio tiramisu
- Orange tiramisu
- Lemon tiramisu
- Pineapple tiramisu
- Apricot tiramisu
- Strawberry tiramisu
- Strawberry tiramisu without eggs
- Eggless tiramisu
- Vegan tiramisu
- Chocolate tiramisu
- Chocolate cream tiramisu
- Nutella tiramisu
- Gourmet tiramisu
- Ricotta tiramisu
- Tiramisu with dry cookies
- Five spice tiramisu
- Tiramisu truffles
- Tiramisu semifreddo
- Tiramisu bundt cake
- Tiramisu cake
- Tiramisu cheesecake
- Soft tiramisu tart
- Wild berry tiramisu
- Colomba tiramisu
- Ingredients for mascarpone cream
- Mascarpone cheese 2 ¼ cups (500 g)
- Sugar ¾ cup (150 g)
- Water 2 tbsp (30 g)
- Egg yolks 5 (78 g) - (medium, room temperature)
- Baileys ¼ cup (60 g)
How to prepare Pandoro tiramisù with baileys
To prepare the pandoro tiramisu with baileys, start with the mascarpone cream. Pour the sugar and water 1 into a saucepan, mix slightly and turn on the heat. Heat everything until it reaches a temperature of 250°F (121°C), measure the exact temperature with a cooking thermometer 2; if you don't have a thermometer, the syrup will be ready when small, white bubbles form on the surface. Just before reaching 250°F (121°C), and therefore having reached around 239°F (115°C), start beating the yolks with an electric whisk 3 or using a planetary mixer.
When the syrup has reached 250°F (121°C), pour it slowly over the yolks 4, continuing to whisk until completely cooled 5. Thus you will have the pate à bombe. In a bowl, lightly dilute the mascarpone with a spatula. Add the mascarpone to the yolk mixture little by little 6,
mixing with the electric whisk 7, until it is completely incorporated 8. Pour half the baileys 9,
mix gently 10, add the remaining liqueur 11 and mix again 12.
Cover with plastic wrap and keep the cream in the refrigerator 13. Now prepare the coffee with the mocha, transfer it into a bowl 14, add the dose of baileys indicated for the syrup 14, mix and leave to cool. Cut the pandoro into slices about .5" (1 cm) thick 15.
Then cut each slice into 3 long strips 16. Now start composing the tiramisu: take a 15x8" (28x22 cm) mold and make a first thin layer of cream 17. Place the pandoro slices on top to fill it completely, you can cut small pieces and add them in the empty spaces 18.
Now using a kitchen brush, moisten the pandoro with the syrup previously prepared 19. Add a layer of cream, this time more abundant 20 and make another layer of pandoro 21.
Wet the pandoro again with the brush 22, add the remaining cream 23 and spread it well. Cover with plastic wrap and leave in the fridge for 2 hours.
Sprinkle the entire surface with bitter cocoa 25 26. The pandoro tiramisu with baileys is ready to serve 27.
The pandoro tiramisu with baileys can be kept in the fridge for 2-3 days.
If you prefer, you can prepare the tiramisu the night before, the result will be even better!
If you don't want to pasteurize the eggs you can use the cream of our classic tiramisu!