There’s something wonderfully charming about the days just after Christmas in an Italian household, when the festivities wind down, the lights still glow, and there’s leftover Pandoro waiting to be transformed into a delicious treat. While Pandoro has long been a holiday staple, its real magic can appear after Christmas, when creative cooks give new life to those extra slices.
Tiramisu, born in the Veneto region in the mid-20th century, remains one of Italy’s most beloved desserts, adored for its delicate layers of espresso-soaked cake and silky mascarpone cream. Pairing leftover Pandoro with this classic “pick-me-up” feels like a natural evolution of Italian tradition: resourceful, comforting, and undeniably decadent.
In this recipe, crafted by home cook Giovanni Siracusa (@unpezzoditalia), golden Pandoro becomes the perfect base for a luscious tiramisu infused with bold, aromatic espresso made from Caffe Borbone. The result is a dessert that’s both nostalgic and delightfully inventive, ideal for savoring the cozy days of the holiday season. Buon appetito!
Pandoro Tiramisu al Caffè Borbone
Recipe by: Giovanni Siracusa (@unpezzoditalia)
This no-bake holiday dessert gets its unforgettable flavor from bold, authentic Caffe Borbone espresso, made using Crema Classica Ground Coffee. The rich, full-bodied aroma soaks beautifully into every slice of Pandoro, pairing perfectly with a light mascarpone cream. Easy to assemble, decadent to enjoy. This is the holiday twist your tiramisu needed.
Ingredients:
3 large eggs, separated
500g mascarpone
100g sugar (50g for yolks, 50g for whites)
1 Pandoro, cut into slices
1 cup Caffe Borbone espresso (using Crema Classica Ground Coffee), cooled
Cocoa powder
Dark chocolate, shaved
Optional: Rum 1-2 tablespoons added to espresso
Directions:
1. Separate the egg yolks and whites into two bowls. Add 50 g sugar to each bowl.
2. Beat the yolks with a hand mixer. Add the mascarpone and mix until completely smooth.
3. Switch to the whisk attachment. Whip the egg whites for 5–10 minutes until stiff peaks form.
4. Gently fold the whipped whites into the mascarpone-yolk mixture to create a light, airy cream.
5. Prepare a pot of Caffe Borbone espresso and let it cool.
6. Spread a thin layer of cream on the bottom of your baking dish.
7. Add a layer of sliced Pandoro and brush lightly with espresso.
8. Add another layer of cream and dust with cocoa powder.
9. Repeat for a second layer and finish with cocoa powder and shaved dark chocolate.
10. Refrigerate for at least 2 hours before serving.
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