Orange and panettone tiramisù

Orange and panettone tiramisù

Total: 4 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 585 kcal
, Fat: 37 g
, Carbohydrate: 47 g
, Protein: 12 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

350g panettoni
250g Mascarpone
250g cream quark
4tbsp milk
4tbsp icing sugar
3 oranges
2tbsp icing sugar
2tbsp orange liqueur (e.g. Grand Marnier), to taste
1tbsp cocoa powder
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For a square tin of approx. 1 3/4 litre capacity

How it's done

Slice the Panettone into approx. 1 cm thick slices or pieces. Thoroughly combine the Mascarpone, quark, milk and icing sugar. Press out the juice of 1 orange (approx. 100 ml) and stir well with the icing sugar and liqueur. Peel the remaining oranges, cut into approx. 5 mm thick slices.

Layer: Arrange half the Panettone slices in the tin. Drizzle over half the liquid. Top with the oranges. Distribute half the Mascarpone mixture over the oranges. Top with the remaining slices of Panettone and drizzle over the remaining liquid. Top with the remaining Mascarpone mixture. Cover and refrigerate for approx. 4 hrs.

Dust the tiramisù with cocoa shortly before serving.


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Filleting citrus fruits

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