Coffee Panettone Recipe
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Coffee Panettone Recipe


As the Christmas season approaches, there is nothing better than enjoying a slice of panettone with a good coffee for breakfast or in the afternoon. But you know what would be even more delightful? A yummy Coffee Panettone! Panettone made with cream of coffee is a little treat, a product that combines sweetness with the aroma of coffee at its finest.

 In short, a true delicacy to try at Christmas time. So, let’s take a look at how to prepare an excellent Panettone with Coffee Cream!


How to make Coffee Panettone

Making Coffee Panettone is not exactly simple. It takes some patience to make a quality dough that will then need to rise for a fair while to obtain that magnificent honeycomb effect that characterises the Lombard sweet. Once ready, the Panettone can then be filled with a delicious Coffee Cream.

You can choose to fill the Panettone by cutting it into slices or even better, insert the cream into the dough with a piping bag before baking or even once the sweet has cooled. But let’s explore together the entire procedure for preparing a nice Panettone with Coffee Cream.

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Ingredients and preparation of the Coffee Cream

There are various ways of making the Coffee Cream. Some might prefer more of a coffee custard, whilst others opt for a filling made with delicious mascarpone. We chose to go for the second option. For a delicious mascarpone Coffee Cream, you will need:

  • 250 g Mascarpone
  • 250 ml Fresh cream
  • 3 tbsp Powdered sugar
  • 1 Espresso coffee from a capsule or 1 shot from a moka

To make the Coffee Cream, all you have to do is whip the mascarpone with the addition of icing sugar.

After adding in the icing sugar, you can slowly pour in the coffee until achieving a very soft and smooth consistency. Once the coffee is in, whip the cream separately then add it to the mixture a bit at a time. Now that the cream has been added, your Coffee Cream is ready!

Further reading: 5 quick and easy coffee-based desserts.


Ingredients and preparation of the first dough

Making Panettone involves making several doughs that must rise for varying lengths of time before preparing your sweet and consequently baking it in the oven.

Before the main dough, however, it is necessary to create what is known in Italian as a “biga”, being the main leavening agent in the recipe. To make the biga, you need 10 grams of water, 1 gram of fresh brewer’s yeast, 10 grams of sugar and 20 grams of flour. Mix everything together until a firm consistency is achieved. Now, place the dough in a bowl, cover with plastic and let rise until doubled in volume.

After preparing the biga, you can proceed with making the first dough. This recipe requires the biga, 5 grams of egg yolk, 14 grams of water, 27 grams of flour and 2 grams of sugar.

Place all ingredients in a mixer then knead the dough until it forms a smooth ball. It should now be let to rise until tripled in volume.

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Ingredients and preparation of the second dough

After making the first dough, you can move on to the second and third. The second mixture requires:

  • The first dough
  • 5 g Egg yolk
  • 25 g Water
  • 50 g Flour
  • 2 g Fresh yeast
  • 3 g Sugar


Mix everything together and allow to rise until the dough is four times bigger. After it has risen completely, you can proceed with making an additional dough ...


Add to the previous dough

  • 50 g Egg yolks
  • 135 g Eggs
  • 250 g Flour
  • 85 g Sugar
  • 75 g Butter
  • 6 g Salt
  • 125 g Sultanas
  • 100 g Mixed candied fruit (to taste)

After adding all the ingredients, process the dough in the food processor for at least six minutes using the paddle attachment. Add the flavouring for the Panettone then knead well until the dough completely detaches from the bowl. Then, add the butter in pieces and finally place the finished dough inside a Panettone mould.

Further reading: 5 quick and easy coffee biscuit recipes.


Baking and storing Coffee Panettone

Once the dough is in its mould, allow it to rise for at least 7–10 hours. In short, the Panettone must rise to the top edge. After it has reached the top, you can proceed with adding the Coffee Cream using a piping bag. Inject the Coffee Cream into the Panettone and bake in a static oven preheated to 170° C in the medium-low area of the oven for at least 45 minutes or so.

After removing the Panettone from the oven, pierce the base with two long metal rods, which must be inserted in such a way that the cake can be left upside-down to cool for at least three hours. Once cooled for at least three hours, if you have not already added the cream into the Panettone, now is the time to do so using a piping bag.

You can store the Panettone in its mould, kept inside a plastic Panettone bag to preserve the aromas for even longer.


About the coffee ...

For your Coffee Panettone, using quality Corsini Coffee is best for achieving a delicious fragrance. Pick your favourite coffee and buy it online! You can choose from excellent instant coffee for your caffè lungo (long espresso) or aromatic, fragrant ground coffee made in a moka or for espresso. If, on the other hand, you have a home coffee machine, the compatible capsules are your best bet, with a selection of the various popular brands.

Buy Corsini Coffee from the online shop and discover the best qualities!

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