Panettone al Tiramisu

Place the egg yolks and sugar in a heatproof bowl, then set it on top of a bowl of simmering water. Take cake to not let the water hit the bottom of the bowl, you just want it over very gentle heat. Cook, whisking constantly, until the mixture becomes pale, thick and ribbon-like and reaches 160˚F on an instant read thermometer, about 5 to 8 minutes.

Remove from the heat and transfer to a large bowl. Add about ½ cup of the mascarpone and mix with a hand mixer at medium speed until combined, about 1 minute. Repeat this process, adding a little more cheese as you go, until it has all been incorporated.

Remove the wrapping from the Panettone and cut it into 5 equal slices about 2 inches thick. Find a serving platter or cake stand with a lip and set the bottom slice in the middle of the platter, then brush it with espresso until it’s fully saturated. Add about a heaping ½ cup of mascarpone cream on top, then grate (with a microplane of cheese grater) a generous amount of dark chocolate on top. Repeat the process with the additional pieces of Panettone, espresso and mascarpone cream. The top layer should be the domed part of the Panettone. Once it;s assembled, this can be served immediately! Store any leftovers in the fridge for up to two days.