This festive Holly Jolly Tiramisu is the perfect dessert for celebrating the holidays. With its layers of coffee-soaked panettone, velvety mascarpone filling, and dusting of cocoa powder, it both looks and tastes like Christmas. The addition of amaretto liqueur adds a subtle almond flavour that enhances the other ingredients.

For a visual guide to help you to create this delightful dish, scroll down to see our full step-by-step instructions.


Foodie and tiramisu, Hong Kong

Holly Jolly Tiramisu

Course Dessert
Cuisine Italian
Servings 6 people

Ingredients
  

  • 3 shots espresso, or 3 cups strongly brewed coffee
  • 3 tbsp brown sugar
  • ¼ cup amaretto liqueur
  • 1 loaf small panettone, cut into 1-cm-thick slices
  • 250 g mascarpone cheese
  • 100 g ricotta cheese
  • ¼ vanilla pod, with the seeds scraped out
  • 120 g icing sugar
  • 1 cup double cream, whipped
  • 2 tbsp unsweetened cocoa powder, for dusting
  • 60 g dark chocolate, shaved, for garnish

Instructions
 

  • Brew the espresso or coffee and stir in the brown sugar and amaretto liqueur until dissolved.
  • Add the panettone slices to the coffee mixture and set aside to soak for 5–10 minutes.
  • In a separate bowl, mix together the mascarpone, ricotta, vanilla pod seeds, and icing sugar until smooth and well combined.
  • In another bowl, whip the double cream until soft peaks form. Fold the whipped cream into the mascarpone cheese mixture.
  • Arrange half the soaked panettone slices in a tin or trifle dish. Evenly spread half the cheese mixture over the panettone layer.
  • Add another layer of soaked panettone slices, then top with the remaining cheese mixture.
  • Dust the top with cocoa powder and refrigerate for at least 2 hours. Garnish with shaved dark chocolate before serving.

Quick and easy steps for festive tiramisu perfection

ingredients of Holly Tiramisu
Foodie and tiramisu, Hong Kong

Brew the espresso or coffee and stir in the brown sugar and amaretto liqueur until dissolved.


Foodie and tiramisu, Hong Kong

Add the panettone slices to the coffee mixture and set aside to soak for 5–10 minutes.


Foodie and tiramisu, Hong Kong

In a separate bowl, mix together the mascarpone, ricotta, vanilla pod seeds, and icing sugar until smooth and well combined.


Foodie and tiramisu, Hong Kong

In another bowl, whip the double cream until soft peaks form. Fold the whipped cream into the mascarpone cheese mixture.


Foodie and tiramisu, Hong Kong

Arrange half the soaked panettone slices in a tin or trifle dish. Evenly spread half the cheese mixture over the panettone layer.


Foodie and tiramisu, Hong Kong

Add another layer of soaked panettone slices, then top with the remaining cheese mixture.


Foodie and tiramisu, Hong Kong

Dust the top with cocoa powder and refrigerate for at least 2 hours. Garnish with shaved dark chocolate before serving.


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