Panettone Tiramisu recipe

(79 ratings)

Panettone tiramisu
(Image credit: Future PLC)
Preparation Time25 mins plus chilling
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories580 Kcal29%
Fat50 g71%
Saturated Fat21 g105%
Carbohydrates29 g11%

Not only is this panettone tiramisu a really easy dessert to make, it’s also really delicious, too. Creamy, boozy and chocolatey. Oh and don’t forget about the coffee flavour!

Tiramisu is a classic Italian recipe. We’ve given it a twist by using panettone - perfect for using up your Christmas leftovers. If you can’t find panettone then you can use sponge fingers which is the traditional ingredient.

If you can’t find marsala then rum works well or you could even try a coffee liqueur. Trying to stay alcohol-free? Just use a further 4tbsp of coffee.

Want to mix it up a little? You could also make individual mini tiramisu. Instead of layering in one big dish, simply use individual pudding dishes and layer them up in the same way.


  • 400g Panettone
  • 325ml strong coffee
  • 4tbsp marsala
  • 600ml double cream
  • 500g mascarpone
  • 100g icing sugar
  • Chocolate, for dusting

You will need:

  • A large serving dish




  1. Cut the panettones into 1inch slices - enough to fill two layers of your dish. Mix the coffee and marsala together. Quickly dip the panettone slices into the coffee, turning to ensure both sides are coated. Place half on the bottom of the dish and leave the other half to one side.
  2. Whisk the double cream, mascarpone and icing sugar together until you have a pillowy texture. Spoon half of this mixture over the panettone in the dish. Follow with the remaining panettone and then the final half of the cream mixture. Grate over the chocolate and chill for at least an hour.
Top Tip for making Panettone Tiramisu

Lots of supermarkets sell flavoured panettone, look out for chocolate ones for an extra indulgent dessert

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.