Cherry & Dark Chocolate Panettone Tiramisu

Cherry & Dark Chocolate Panettone Tiramisu

Recipe By Courtney Roulston

Ingredients

  • 500 g mascarpone 

  • 5 free range eggs, whites & yolks separated (make sure they are very fresh) 

  • 100 g Coles caster sugar 

  • 1 cup good quality strong espresso coffee 

  • 400 g panettone, sliced 2cm thick 

  • 1 x 680g jar morello cherries, drained 

  • 75g 70% dark chocolate, for grating

  • Optional: 20 good quality fresh cherries to garnish 

Method

  • Whisk the egg whites until they form soft peaks with a pinch of sea salt. Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined. 

  • Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy. Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.

  • Layer some of the cream mixture onto the base of a rectangular ceramic serving dish. Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in. Add in a layer of the drained cherries then another layer of the cream mixture. Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top. 

  • Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.