Easy Tiramisu Pavetone

In a saucepan, mix the four egg yolks with the granulated sugar off the heat.

Place the yolk and sugar mixture over a double boiler (bain-marie), stirring constantly until it is very warm to the touch, ensuring the yolk does not cook.

Transfer the warm mixture to a stand mixer and beat on high speed for 5 minutes until you achieve a very creamy mixture.

Add the cream cheese to the beaten egg yolk cream and beat again until the mixture is completely smooth.

Beat one cup of very cold vegetable whipped topping on high speed until stiff and peaked.

Gently fold the three cups of whipped topping into the egg yolk and cream cheese mixture, mixing well until homogenous.

Slice the panettone into slices about one inch thick; if the bottom is dark, trim off the burnt part.

In a 29x19x6 cm serving dish, spread a thin layer of the prepared tiramisu cream.

Arrange a layer of panettone slices over the cream and moisten them with half a cup of unsweetened brewed coffee.

Cover the moistened layer with half of the remaining tiramisu cream.

Create a second alternating layer: panettone soaked with the rest of the coffee and cover with the remaining cream.

Refrigerate the dessert for at least 8 hours to allow the flavor and structure to set.

Before serving, cover the surface with grated milk chocolate, using your preferred grater.

Decorate with maraschino cherries and mint leaves for a final touch, if desired.