Instructions

• Dissolve the instant coffee granules in boiling water and allow to cool.
  300 ml Boiling water
• Beat mascarpone with caster sugar and vanilla bean paste in a large bowl until smooth and creamy.
  250 g Mascarpone, 150 g Caster sugar, 1 tablespoon Vanilla bean paste
• Whip double cream in another bowl until stiff peaks form.
  400 ml Double cream
• Gently fold the whipped cream into the mascarpone mixture.
  250 g Mascarpone, 400 ml Double cream
• Whisk egg whites until stiff peaks form, then carefully fold them into the mascarpone and cream blend.
  6 Large egg whites
• Slice panettone into layers about 1-2 cm thick and dip each layer lightly into the cooled coffee.
  800 g Panettone loaf, 300 ml Boiling water
• Build the tiramisu in a dish by layering coffee-soaked panettone, mascarpone mixture, pistachio cream, and chocolate hazelnut spread as desired.
  800 g Panettone loaf, 250 g Mascarpone, 2 tablespoon Pistachio cream, 4 tablespoon Chocolate and hazelnut spread
• Repeat layering until all ingredients are used, finishing with mascarpone mixture on top.
  250 g Mascarpone
• Refrigerate the tiramisu for at least 4 hours or overnight to set.
• Serve chilled, optionally dusted with cocoa powder or grated chocolate.
• Use instant coffee for quick flavor and whip cream and egg whites simultaneously to save time.
• Slice panettone the night before for faster assembly.
• Store leftovers tightly covered in the fridge for 2-3 days or freeze for longer keeping.