The Dad Diaries

Gluten-Free Panettone Tiramisu – From Dry To Divine

Stella in the Kitchen

Hello, Dad Diaries devotees! It’s Joseph here, with Stella, my pint-sized kitchen commander. Today, we’re spilling the beans (or should I say crumbs?) on how we transformed a gluten-free panettone that was as dry as my dad’s jokes into an epic Tiramisu. That’s right, we’re talking about a dessert that’s so good that it almost makes you thankful for dry panettone. Almost.

The Comical Conundrum:

It all began with a gluten-free panettone that could’ve easily doubled as a doorstop. Stella eyed it suspiciously and asked, “Dad, is this bread or a sponge?” After a quick taste test, we both agreed it was drier than a humourless textbook. So, in a stroke of genius (or desperation for dessert), we decided to give it a new lease on life. Enter our Tiramisu project!

Panettone Tiramisù

 Prep Time 45 minutes        Servings 6 people


  • 1 gluten-free panettone (as dry as the Sahara, but we’re about to fix that)
  • 5 eggs (yolks and whites separated, like they’re not on speaking terms)
  • 2 cups (475 g) mascarpone (chilled, just like our Sunday afternoons)
  • ½ cup granulated sugar (for sweetness, because we’re sweet enough, but a little more doesn’t hurt)
  • 1 cup decaf espresso coffee (strong, like my patience with assembling kids’ toys)
  • a splash of Baileys (because why not!)
  • Cocoa powder for dusting (it’s messy, but that’s half the fun)
  • Optional chocolate shavings (because who says no to more chocolate?)


  1. Cream Dream Team: Stella and I whipped the egg yolks and sugar until they were paler than our winter complexions. We then added the mascarpone, mixing until it was smoother than a baby’s bedtime lullaby.
  2. Egg White Clouds: Separately, we beat the egg whites into stiff peaks, which Stella said looked like fluffy clouds. We gently folded these into the mascarpone mix, ensuring they stayed as airy as our weekend plans.
  3. Panettone Makeover: Slicing the panettone (our dry-as-a-desert bread) into thick yet elegant pieces, we embarked on its transformation.
  4. Quick Dip: We dipped each slice into the espresso faster than Stella changed her mind about her favourite ice cream flavour. This isn’t a bath time for the panettone; it’s just a quick espresso splash.
  5. Layering Laughs: In a dish, we started our tiramisu layering saga. Panettone down, creamy layer next, repeat. It was like building a deliciously edible fortress, with Stella as the chief architect.
  6. The Artsy Finish: A generous dusting of cocoa powder and a sprinkle of chocolate shavings later, our masterpiece looked almost too good to eat. Almost.
  7. Patience is a Virtue: Into the fridge it went for a few hours. This was the hard part – waiting.
  8. Taste Test Triumph: Finally, it was time to dig in. Stella’s eyes lit up with the first bite. “It’s magic!” she declared.



And there you have it – Stella and Papa’s journey from dry panettone despair to tiramisu triumph! It’s not just about salvaging a dessert; it’s about the laughs, the mess, and the little moments of magic in the kitchen. Until next time, remember: even the driest panettone can become a star in its own right with a little creativity and a lot of espresso!

For a video tutorial, Click here.




Joseph Tito is a dynamic and influential content creator and social media influencer. Known for his engaging and informative videos on a wide range of topics, including surrogacy, parenting, and personal development, Joseph has amassed a large following on platforms like YouTube, Instagram, and TikTok. He is a trusted source of information and entertainment for his audience, and his dedication to creating high-quality content has made him a leading figure in the influencer community.




Leave a reply