Pandoro Tiramisu

Fabio Tiramisu

Easter is fast-approaching (April 5th), and if you are looking to celebrate the holiday with something a little more innovative than the typical chocolate-filled Easter Basket. This Pandora Tiramisu is easy to prepare, 100% scrumptious, and will have your family and friends thinking you were slaving for hours in the kitchen. Use Il Pondoro Di Verona by Bauli to make this recipe so much simpler.  Tiramisu is one of my favorite desserts, and this recipe is show stopper!

Pandoro Tiramisu

Prep Times:

30 minutes


4 servings


4 eggs, separated
2 (8-ounce) containers mascarpone
4 oz. sugar, divided
Pinch salt
1 1/4 cups brewed espresso, cooled
1/4 cup Marsala wine
3 each Pandoro, cut into medium size sticks
3 tbsp unsweetened cocoa powder
1/3 cup grated dark chocolate, to garnish


1. Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.

2. In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.
Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray. Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.

3. Garnish the top with grated chocolate, wrap with plastic, and set in the fridge for 3 hours for flavors to set.

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