This Panettone inspired tiramisu is layers of Chocottone bread soaked in espresso and rum, dark chocolate and whipped mascarpone cream.
- 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
- 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.
- Then proceed to slice the Chocottone into large discs, about 1-inch thick. Do not cut off any of the round edges.
- Once you have all you discs, slice them again into 1-inch thick strips, trying to keep the pieces intact. Set aside.
- In a small dish, combine the brewed espresso with the rum.
- 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.
- 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.
- 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.
- Spread half of the mascarpone whipped cream over top of the bread, and then sprinkle the chopped chocolate over top.
- 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.
- Dust with cocoa powder or additional chopped chocolate.
- This recipe is not baked. The “cook time” is time in the refrigerator.