Tiramisu Zuccotto

We all probably have some leftover Pandoro from the holidays. So, for the #creativeleftovers contest, here’s my must-try tiramisu recipe.
Tiramisu Zuccotto
We all probably have some leftover Pandoro from the holidays. So, for the #creativeleftovers contest, here’s my must-try tiramisu recipe.
Steps
- 1
Line a bowl with plastic wrap.
- 2
Slice the Pandoro into pieces about 3/4 inch (2 cm) thick.
- 3
Arrange the slices tightly in the bowl, starting from the center.
- 4
Fill any gaps with more Pandoro and brush with coffee.
- 5
Now, make the cream. Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, and beat the yolks with the sugar.
- 6
Add the mascarpone to the yolks and mix well. Then gently fold in the beaten egg whites.
- 7
Pour some of the cream over the Pandoro layer.
- 8
Add more pieces of Pandoro and continue layering to the edges.
- 9
For the final layer, make sure there are no gaps.
- 10
Cover with plastic wrap and refrigerate for at least 4 hours. Set aside any leftover cream.
- 11
Remove the zuccotto from the fridge and invert it onto a plate.
- 12
Brush with more coffee.
- 13
Cover with the remaining cream.
- 14
Remove any excess cream and dust with unsweetened cocoa powder.
- 15
Now for the decoration: I added cubes of leftover Pandoro.
- 16
I melted some chocolate and, using a piping bag, drizzled it over the top, then sprinkled with toasted hazelnuts.
- 17
Enjoy!
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