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Prep Time
10 mins
Cooking Time
4 h
Total Time
4 h 30 m


panettone or pandoro bread
800 g
1 cup
35% whipping cream
250 mL
1 tub
mascarpone cheese
475 g
1/2 cup
icing sugar
125 mL
2 cups
brewed coffee, such as Sensations by Compliments Ciao Roma Dark Roast, cooled
500 mL
1 oz
Sensations by Compliments Semi-Sweet Baking Chocolate
30 g


Step 1

Cut panettone into 1 x 5-in. (2.5 x 12-cm) "fingers". Set aside. In bowl, beat whipping cream to stiff peaks. In separate large bowl, beat mascarpone cheese with icing sugar until light and fluffy. Gently fold whipped cream into mascarpone mixture until combined.

Step 2

Place the coffee in a shallow dish. Working with half the panettone fingers for the first layer, quickly dip each one in the coffee then lay them, side by side, in bottom of 9 x 13-in. (3-L) baking dish (or after laying panettone fingers in dish, brush with coffee). Spread half the mascarpone mixture evenly over top. Repeat the two layers once more. Finely grate chocolate overtop.

Step 3

Cover and refrigerate at least 4 hr. or overnight.


Spike coffee with amaretto, sambuca, coffee or chocolate liqueur.
Substitute panettone with 36 ladyfingers (18 per layer) and use 3 cups (750 mL) brewed coffee for dipping the ladyfingers, also called savoiardi cookies.
For a spiked tiramisu, with use 1 1/2 cups (375 mL) coffee mixed with 1/2 cup (125 mL) Amaretto, Sambuca, coffee-flavoured or chocolate liqueur for moistening the panettone.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/24 of the recipe):
10 g
Saturated Fat:
6 g
17 g
1 g
8 g
35 mg
4 g
65 mg
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