New Years Eve, we went to a friend’s house, and they told me not to bring anything, and I didn’t. Well, when we got there, a few people wanted to know what I had made (because I always make something for any eating extravaganza). So New Years Day, I wasn’t about to show up without anything. I had some panettone that was pretty dry and perfect for a tiramisu / trifle recipe. I used the same elements as Don’s tiramisu recipe, and it turned out to be scrumptious. If you like panettone, you might want to try Panettone Bread Pudding, also.
Just a little aside. Kim asked me to come early on New Years Day, and help her with the peas. I took my recipe for Peas de Resistance, figuring it would be perfect. Never giving a thought to the fact that I’m living in Texas, and “peas” means black-eyed! The good news was, the recipe worked great, even though it was for green peas.
Ingredients
- 1 cup espresso (can use instant espresso)
- 1/2 cup agave or corn syrup
- 1/4 cup dark rum
- 6 egg yolks (wash the outside of the eggs, before you separate them)
- 1/2 cup sugar
- 2 TBSP liqueur (like orange flavored liqueur)
- 2 (8oz) containers mascarpone (spend the money, cream cheese isn't the same)*
- 1/4 cup Nutella
- 1 cup whipping cream
- 3-5 TBSP powdered sugar
- 1 tsp vanilla
- Panettone, cut in large cubes
- Chocolate or cocoa.
Instructions
- Place a bowl and beater for the whip cream in the refrigerator.
- Combine espresso and syrup and cool. Add rum and combine well.
- Using an electric mixer, in a large mixing bowl (not the one for the whip cream) combine yolks and sugar to ribbon stage. Mix on medium high and when you lift the beaters, the mixture should ribbon down into the bowl. Then mix in liqueur of your choice.
- Mix in both containers of mascarpone and nutella. Set mixture aside.
- Now take that chilled bowl and put in cream and powdered sugar. Whip to soft peak stage, then add vanilla and continuing whipping just until the tip of the peak (when you turn off the mixer and lift the beater) stays up and doesn't bend over.
- Fold whipped cream into mascarpone mixture.
- Place some panettone cubes in bottom of the serving bowl. Drizzle a little cooled espresso syrup over them. Lay some of the cream mixture on top. Add more panettone cubes, drizzle with espresso, lay on more cream. Continue layering until bowl is full.
- Shave chocolate on top, or sift cocoa on top, or hey, use both.
- Let set up in fridge for at least 2 hours.
- *mascarpone is available in containers in the specialty cheese section of the grocery store, even small stores usually have it