Pandoro with mascarpone cream is a classic of Christmas in Italy and it’s made for the entire festive period (till the 6th of January, the Epiphany); it’s a different way, greedy and even easier, to bring to the table the sweet tradition of pandoro. To make this dessert you do not need special abilities but only a little bit of imagination in the choice of the cream and possibly the decorations. You can decide to make your own pandoro at home (eventually following this recipe) or, more simply, to buy one (you can find a pandoro everywhere these days, also outside of Italy).
The following recipe and video recipe of the pandoro cake with mascarpone cream can also be prepared the very last minute before a dinner.
1 pandoro cake
3 tablespoons of sugar
3 tablespoons of vanilla sugar
500 grams of mascarpone cream
1. Prepare the mascarpone cream, adding the chocolate chips in the end, by following this recipe.
2. Cut the pandoro widthwise in slices 2-3 cm thick and garnish each slice with a little bit of mascarpone cream, taking care to leave a little aside for the final decoration. Place the slices in an alternating manner so that it extends out the tips of the slice below, as to create a star.
3. Put the pandoro in refrigerator overnight so that the cream will settle.
4. Take the pandoro out 20 minutes before serving, add the remaining mascarpone cream on the tips and sprinkle with powdered sugar.
Preparation time: 30 minutes + cooling
[Foto di Giuseppe]