Remove the crust from the Panettone, cut it in small pieces and put them
in a bowl. In another bowl, heat the whole egg, the yolk and sugar, then
blend in the Mascarpone to obtain a smooth cream.
Put the coffee in
another bowl and mix in the coffee liqueur and 2 or 3 tbsp. water. Pour
the mixture over the pieces of Panettone. Wait for the liquid to soak in,
then delicately blend in the Mascapone
cream.
Turn the Tiramisù into a large serving bowl and put it in the
refrigerator for several hours. Before serving, sprinkle bitter cocoa over
the surface, using a sieve.
Serves 6 |
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