Fabio Vivani’s Bauli Pandoro Tiramisu

Bauli chef ambassador and Top Chef Season 5 contestant Fabio Vivani’s Bauli Pandoro Tiramisu is a delicious twist on a...

Bauli chef ambassador and Top Chef Season 5 contestant Fabio Vivani’s Bauli Pandoro Tiramisu is a delicious twist on a classic dessert and can be whipped up in no time!

For more info on Bauli Pandoro visit: www.bauliusa.com

Ingredients

  • eggs, separated
  • 16  Ounces  mascarpone
  • 4  Ounces  sugar, divided
  • 1  Pinch of  salt
  • 1 1/4  Cup  brewed espresso, cooled
  • 1/4  Cup  Marsala Wine
  • Bauli Pandoro Cakes, cut into medium size sticks
  • 3  Tablespoons  unsweetened cocoa powder
  • 1/3  Cup  grated dark chocolate, to garnish

Directions

Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.

In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.

Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray or individual-serving cups.

Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.

Tiramisu Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Tiramisu Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Tiramisu Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.