Pandoro tiramisu with home-made mascarpone

Recipe from Nino Zoccali's cookbook The Venetian Republic

Pandoro is Veronese Italian Christmas cake and is a variation of the famous panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it's made into the shape of a dove, known as a "colomba" in Italian. Here we’re using it in a unique way, as part of another classic Italian dessert that hails from the Veneto’s Treviso – tiramisu.

Pandoro tiramisu with home-made mascarpone


PREP TIME 10 minutes + overnight refrigeration, if desired


4 egg yolks

2 tablespoons caster sugar

2 egg whites

450g (2 cups) Mascarpone (see recipe below)

500 ml (2 cups) strong black coffee

100 ml (scant ½ cup) Marsala

1/2 pandoro or colomba

3 tablespoons dark cocoa powder


Whisk the egg yolks and sugar in a large mixing bowl until pale and creamy.

Whisk the egg whites in a separate bowl until stiff.

Mix the mascarpone into the egg yolk mixture. Fold in half the egg whites and then fold in the remaining egg whites.

Combine the coffee and Marsala.

Slice the pandoro into 2 cm (3/4 inch) thick slices.

You will need a 23 cm (9 inch) x 10 cm (4 inch) deep glass bowl. Lay half the pandoro slices over the base of the bowl. Drizzle half the coffee over the pandoro. Pour half the mascarpone over the top.

Repeat the layers, using up all the ingredients, then dust with cocoa.

This can be served immediately but, for best results, refrigerate overnight first.


PREP TIME 5 minutes, plus cooling and overnight resting

COOKING TIME 30-60 minutes

250 ml (1 cup) thick (double) cream

1 tablespoon lemon juice


Place the cream in a saucepan and, using a cooking thermometer, bring it to 88°C (190°F) over a medium-high heat. When the cream is at temperature, lower the heat and maintain the 88°C (190°F) temperature.

Add the lemon juice to the cream and stir through until it thickens enough to coat the back of a wooden spoon.

Remove from the heat and allow to cool for 30 minutes.

Place three layers of muslin cloth inside a fine strainer and place over a bowl. When the mix is cold, pour into the strainer, then cover well and leave overnight.

Take the mascarpone out of the strainer and store in an airtight container in the refrigerator for up to 5 days.

Makes approximately 100g (scant ½ cup).