Tiramisu Panetonne Cake Pops
Panetonne – a traditional Italian sweet bread – is must for any Christmas celebration, but what do you if you’ve got leftover loaf? Plenty! With just a few additional ingredients, there’s no need to waste any of this classic Christmas treat. This easy tiramisu cake pop recipe uses Tiramisu Panetonne; flavored with coffee and cocoa, it’s the ideal base for this grown-up dessert. Serve these sweet bites at a holiday brunch or breakfast, or enjoy them whenever you’re in the mood to indulge.
- Serves: about 1 dozen
- Prep Time: 15 minutes
- Cook Time: 1 hour
Ingredients
- 1 Tiramisu Panetonne Loaf, dry edges removed
- 1/2 c. Vanilla Frosting
- 2 tbsp. Coffee Liqueur
- 1 tbsp. Milk
- 1 1/4 c. Dark or Milk Chocolate
- 1/2 tsp. Coconut Oil, melted
- Sprinkles (for decorating)
- Cake Pop Sticks
- Styrofoam Block (optional)
Instructions
Prepare a large baking sheet with parchment paper or a non-stick silicon pad. Crumble tiramisu panetonne until bread is completely broken down and crumbly. In a separate bowl, whisk together milk, coffee liqueur, and frosting; transfer mixture into crumbled panetonne, and mix to combine.
Using clean hands, form cake mixture into walnut-sized balls, working mixture with hands until dense and compact. Melt a small amount of chocolate in a heat-safe bowl, then dip the end of cake pops in melted chocolate. Stick dipped end about halfway into prepared cake balls. When finished, place into freezer until solid enough to dip, about 20 to 30 minutes.
To temper chocolate, heat about half of chocolate in a large bowl for 30 seconds in the microwave. Stir remaining chocolate into heated chocolate until smooth, then stir in coconut oil until combined. Dip cake pops into chocolate (do not swirl, it will dislodge the pop), tapping to remove excess, then immediately roll in sprinkles to decorate. If using styrofoam block, firmly push stick in block. When finished, place block in fridge until chocolate solidifies, about 20 minutes.
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