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Pandoro tiramisu tree cake

Name: Pandoro tiramisu tree cake
Prep time: 40 min
Total time: 40 min
Yield: Serves 12
Cuisine: Italian recipes
Ingredients: 1 pandoro (about 700g); 150ml strong coffee (a double espresso diluted with water to 150ml or made with 2 tbsp instant coffee powder), cooled; 70ml coffee liqueur; 100g dark chocolate, finely grated; 2 tbsp cocoa powder; For the cream; 2 medium eggs, separated; 25g golden caster sugar; 250g mascarpone; 50ml sweet marsala wine or more coffee liqueur; 300ml double cream

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 10 Dec 24
Updated: 26 Dec 24

Pandoro tiramisu tree cake

A bit of simple slicing turns this pandoro into a Christmas tree cake. Douse it in coffee liqueur, mascarpone cream and grated chocolate and you’ve got (dare we say it) the ultimate upgrade on tiramisu. The perfect low-stress Christmas dessert.

Pandoro tiramisu tree cake

For another fun festive dessert, try our tipsy snowmen choux buns.

Easy
December 2024

Test kitchen approved

Serves 12
Hands-on time 40 min, plus chilling

For another fun festive dessert, try our tipsy snowmen choux buns.

Vegetarian

Nutrition: per serving

Calories: 536kcals
Fat: 37g (22g saturated)
Protein: 7.8g
Carbohydrates: 39g (26g sugars)
Fibre: 1.2g
Salt: 0.4g

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Before you start

Make ahead Although you could make the whole dessert and chill it for later, it will look its best within an hour or two of being stacked. Instead, make and chill the mascarpone mixture and soak the pandoro, then assemble before you’re ready to take it to the table.

Be a better cook Whenever you fold whisked egg whites into a mixture it’s best to start with just a spoonful. This initial sacrificial egg white will lose most of its aeration but fully incorporating it into the mixture means the rest will retain their light fluffiness.

Before you start

Ingredients

1 pandoro (about 700g)
150ml strong coffee (a double espresso diluted with water to 150ml or made with 2 tbsp instant coffee powder), cooled
70ml coffee liqueur
100g dark chocolate, finely grated
2 tbsp cocoa powder

For the cream

2 medium eggs, separated
25g golden caster sugar
250g mascarpone
50ml sweet marsala wine or more coffee liqueur
300ml double cream

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Method

Begin by making the cream. Put the egg yolks and sugar in a large mixing bowl and whisk with an electric mixer until pale and thick – the mixture should leave a trail for 3 seconds when the beaters are lifted. Whisk in the mascarpone and marsala/coffee liqueur until combined.
Whisk the egg whites in a separate bowl with clean beaters until stiff. Fold the whites into the cream mixture with a metal spoon or rubber spatula, mixing in a spoonful at first to loosen, then gently folding in the rest. Cover and put in the fridge while you prepare the pandoro.
Cut the pandoro into 5 even horizontal slices and spread out on a work surface. Mix the coffee and liqueur together, then use a pastry brush to coat each slice all over. Leave for a few minutes to soak in, then turn over and repeat on the other side. You want the bread to be evenly coated without being too soggy.

Whisk the double cream to soft peaks, then gently fold it into the chilled cream mixture.
To assemble, put the largest slice (the base) of the pandoro on a serving plate and top with a fifth of the cream mixture, followed by a quarter of the grated chocolate. Continue with each layer of the pandoro, ensuring each slice is slightly turned so the points are jutting out at different angles, then dollop the last bit of cream on top. Put the tree in the fridge to chill for at least 30 minutes.
When you’re ready to serve, use a sieve to dust the whole pandoro with cocoa powder. Use a large sharp knife (a carving knife works well) to carefully cut the pandoro into tall slices.