Panettone French Toast with Tiramisu Cream & Espresso Soak

Panettone is a true holiday classic, an enduring symbol of Christmas that brings the authentic taste of Italy to the table. The Minuto Bauli Panettone is the starting point of this dessert and honestly, it does most of the work. Soft, naturally leavened, and bursting with tradition, it’s sliced thick and toasted in butter, French toast–style, until golden and fragrant. Warm on the outside, tender in the center, it’s already hard to resist before anything else is added.

Then it’s taken in a tiramisu direction. A generous layer of silky mascarpone cream goes on top, followed by a slow drizzle of espresso that soaks right in. The result is rich but balanced, familiar yet elevated. No complicated steps, no unnecessary extras, just a classic Italian panettone turned into a dessert that feels right at home at a New York dinner party or a relaxed holiday brunch.

Ingredients

• 1½ cups brewed espresso or strong coffee
• 2 tablespoons sugar
• 2–3 tablespoons liqueur (optional), such as Amaretto, Marsala, or Cointreau

Instructions

• Brew the espresso and stir in the sugar while hot to dissolve.
• Let cool completely, then stir in liqueur if using.
• Store in a squeeze bottle or small jar until ready to drizzle.

Yields enough to drizzle over 20 slices of panettone.

Ingredients

• 6 large eggs, yolks and whites separated
• Pinch of salt
• 6 tablespoons sugar
• 16 oz (450 g) mascarpone cheese

Instructions

• In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
• 2. In a separate bowl, whisk the egg yolks and sugar until pale and creamy.
• 3. Add the mascarpone and mix until smooth.
• 4. Gently fold the whipped egg whites into the mascarpone mixture until light and airy.
• Refrigerate for at least 1 hour before serving.

Yields about 4 cups of tiramisu cream, enough to top 20 panettone slices.

Slice the Minuto Bauli Panettone and spoon or pipe a layer of tiramisu cream over each slice.
Drizzle with the espresso soak and finish with a dusting of cocoa powder before serving.