Pandoro tiramisù with wild berries

Name: Pandoro tiramisù with wild berries
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Pandoro pastry 2 slices; Berries mixed 1 ½ cup; Mascarpone cheese 1 cup; Sugar 0.4 cup; Eggs medium 2; Whole milk to taste; White Chocolate drops to taste

Difficulty: Easy
Prep time: 30 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Vanessa Gizzi

Pandoro tiramisù exists because Christmas leftovers deserve better than another slice of the same cake. The golden, star-shaped loaf — softer and more buttery than savoiardi — absorbs the mascarpone cream differently: less structured, more cloud-like, each layer collapsing slightly into the next in a way that feels deliberate rather than accidental. The wild berries are what make it worth serving outside of the holiday season. Their acidity cuts through the richness of the cream and the sweetness of the pandoro, and the color — deep red and purple against white and gold — does the rest.

No coffee in this version. The berries carry the contrast that espresso would normally provide, which makes it lighter and easier to serve to a mixed crowd. It comes together quickly, holds well in the refrigerator overnight, and looks considerably more elaborate than the effort involved. If you have pandoro left after the holidays, this is the most convincing argument for buying an extra one.

How to prepare Pandoro tiramisù with wild berries

To make the pandoro and wild berry tiramisù, first separate the yolks from the egg whites 1. Pour the egg whites into a bowl and beat them until stiff peaks form using electric beaters 2 3.

Place the yolks in another bowl and add the sugar 4, then work with the electric beaters 5 to obtain a light and homogeneous mixture 6.

Add the mascarpone to the yolk mixture 7 and mix everything with a spoon or the beaters. Then fold in the beaten egg whites 8 and mix with a spatula from bottom to top to incorporate them evenly 9.

Now take the pandoro and cut 2 slices 0.79 inches thick 10. Place the first slice in a transparent bowl with a diameter of 7.87 inches 11 and brush it with a little milk 12.

Spread half of the mascarpone cream on the pandoro slice 13, then add half of the wild berries, which you have previously washed and dried 14. Cover with the second slice of pandoro 15 and brush again with a little milk.

Add the remaining cream 16 and the remaining wild berries, then garnish with the white chocolate chips 17. Your pandoro tiramisù with wild berries is ready to be served 18!

Storage

The pandoro and wild berry tiramisù can be stored in the refrigerator for up to 3 days, covered with plastic wrap. You can freeze it if you have used fresh wild berries.