Chocottone Tiramisu

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This Panettone inspired tiramisu is layers of Chocottone bread soaked in espresso and rum, dark chocolate and whipped mascarpone cream.

This post is sponsored by Bauducco. All opinions are my own.

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A close up of a slice of tiramisu made with Chocottone bread, whipped mascarpone cream and chocolate

The  holidays are all about spending time with friends and family, and this year I feel especially fortunate to be able to do that.

I heard about a story that Bauducco was sharing from New York City where they are connecting people with their loved ones this Thanksgiving by sharing their messages on a billboard in the middle of Time Square.

These messages tugged at my heart strings. This Thanksgiving, get closer to the people you love, no matter how far apart you are.

A pan of tiramisu made with Chocottone bread layered with whipped mascarpone cheese and dusted with cocoa powder

It’s been almost 10 years since I last lived on the east coast, which will always be home to me.

For several years we would to get together in Colorado to ski for Thanksgiving. My family and our friends would come in for a couple of days to snowboard and of course, feast on Thanksgiving dinner. Those are memories I will always cherish

The last few years we’ve all been spread out again and it’s difficult to get everyone together, especially as our family is expanding with marriages.

Last year was the first Thanksgiving we spent in Oregon, just the two of us. I did my best to make it a special day. I made a big meal, my first turkey, albeit a small one, and all our favorite side dishes.

This tiramisu features chocottone bread with layers of mascarpone whipped cream and chocolate

I am so excited because this year my sister-in-law will be joining us too. It means the world to me to share the holidays with her, as this is her first Thanksgiving in Oregon. It’s also my first Thanksgiving as a wife, and one that I hope we will always remember.

I’d love it if you would share with me what you are doing this holiday season.

If you’re not familiar with Panettone, it’s a traditional Italian bread with raisins. The whole process is said to take 52 hours. Now that’s a labor of love! To me Panettone represents heritage. In 1948, Carlo Bauducco traveled from Italy to Brazil with his family’s original Panettone bread.

An overhead view of a slice of tiramisu made with Panettone chocolate bread

As I build my own holiday traditions with my husband, I pull from my childhood favorites and learn about his as well.

I may not ever be able to make a killer turkey like my mom, but you know I am slaying the desserts.

For this Thanksgiving, I am trying something new with this Panettone inspired tiramisu. It’s layers of Chocottone bread soaked in espresso and rum, dark chocolate and whipped mascarpone cream.

The original recipe for Chocottone Tiramisu came from my friends at Bauducco. They asked me to share one of their recipes with my readers and put my own spin on it.

A gold fork sinking into a big slice of Chocottone Tiramisu

For the tiramisu, we’re using the Chocottone, which is made with chocolate chips instead of raisins. When you’re cutting into this bread, you’ll notice just how soft and moist it is, packed with air bubbles and of course, chocolate.

To prepare this dessert, it’s fairly quick and because it can be prepared ahead of time, it’s the perfect dessert to make for the holidays.

Tips for how to make a Chocottone Tiramisu

Start by unwrapping the bread from the packaging and turn it on its side. Using a large serrated knife, slice off the thin layer from the bottom and discard.

Then proceed to slice the Chocottone into large discs, about 1-inch thick. Do not cut off any of the round edges yet, you can trim those as you are assembling to Tiramisu.

Once you have all you discs, slice them again into 1-inch thick strips, try to keep the pieces intact as best you can. You’ll want to use the largest pieces on the bottom layer to provide support.

Then you’ll prepare your espresso and rum mixture, along with the mascarpone whipped cream.

A slice of Chocottone Tiramisu on a white plate dusted with cocoa powder with a few bites missing

As you assemble, use a pastry brush to coat the bread in the coffee and rum mixture, making sure you get both sides of the bread. Lay your pieces in a 9-inch square pan. As I mentioned before, try to get as many long and whole pieces as you can on the bottom layer. Feel free to slice off any rounded edges as needed.

Next, you’ll spread half the mascarpone whipped cream over the bread and sprinkle the chopped chocolate over top.

For the top layer, you may run out of longer pieces of bread, which is fine, just select the next biggest, whole pieces you can find and fill in any gaps with the smaller pieces. Depending on how you sliced your bread, you may end up with extra pieces.

This tiramisu features chocottone bread with layers of mascarpone whipped cream and chocolate

I couldn’t wait to slice into this Chocottone Tiramisu. Sharing my desserts with family and friends is one of my favorite things, holidays or not. But there’s just something about a Thanksgiving dessert that makes it extra special.

 

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Two small plates with sliced of Chocottone bread tiramisu and gold forks

Chocottone Tiramisu

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 9 slices

Description

This Panettone inspired tiramisu is layers of Chocottone bread soaked in espresso and rum, dark chocolate and whipped mascarpone cream.

Ingredients

  • 1 loaf Bauducco Chocottone bread
  • 6 tablespoons brewed espresso or coffee
  • 3 tablespoons spiced rum
  • 8 ounces mascarpone cheese, cold
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 ounces chocolate, chopped

Instructions

  1. Unwrap the Chocottone from the packaging and turn it on its side. Using a large serrated knife, slice off the thin layer from the bottom and discard.
  2. Then proceed to slice the Chocottone into large discs, about 1-inch thick. Do not cut off any of the round edges.
  3. Once you have all you discs, slice them again into 1-inch thick strips, trying to keep the pieces intact. Set aside.
  4. In a small dish, combine the brewed espresso with the rum.
  1. In a large mixing bowl, whip the mascarpone cheese for 30 seconds on medium speed and then slowly add the heavy whipping cream and scrape down the bowl until it is a liquid consistency. Increase mixing speed to medium-high and continuing to add heavy whipped cream.
  2. Once soft peaks start to form, add the powdered sugar, lemon juice and vanilla extract and increase speed to high until stiff peaks form. Set aside.
  3. To assemble, in a 9-inch square pan, spread a thin layer of the mascarpone whipped cream along the bottom of the dish. One by one, brush each side of the Chocottone with the coffee mixture and place in the pan. For the bottom layer, use your large most intact pieces.
  4. Spread half of the mascarpone whipped cream over top of the bread, and then sprinkle the chopped chocolate over top.
  5. Repeat the above steps for a second layer of coffee soaked Chocottone. Then spread the remaining mascarpone whipped cream over top. Cover and refrigerate for one hour.
  6. Dust with cocoa powder or additional chopped chocolate.

Notes

  • This recipe is not baked. The “cook time” is time in the refrigerator.
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