Pandoro, together with panettone, are traditional festive cakes usually eaten at Christmas time but in reality greatly enjoyed all year round. Those who really love it, start eating it at the traditional Catholic celebration of the immaculate on 8th December and stop eating it at the Epiphany on 6th January (or maybe more). What is the best and most original way to eat it? Here are 3 easy left over pandoro recipes.
Pandoro stars with mascarpone cream
This is the classic recipe that most Veronese put on their tables on Christmas Eve or Christmas Day. The beauty is, it is really easy to prepare.
- 1 pandoro cake
- 2 eggs
- 250 gm mascarpone
- 4 spoonfuls of caster sugar
- brandy or marsala cream to taste
The first thing to do is to dedicate your time to the mascarpone cream: whip 4 spoonfuls of caster sugar with 2 egg yolks, until you get a full bodied foam. After this, add 25 grams of mascarpone and keep whipping it. The last thing to do is to add a few drops of marsala cream or brandy in order to give a fortified and slightly alcoholic taste to the cream.
Take the pandoro and cut it across horizontal, slicing the pieces to about 2 to 3 cm thick. Spread out the slices of pandoro and put the cream over them putting the slices in an alternating manner so that it extends out the tips of the slices below, so as to create a Christmas tree; be careful – not to overlap the slices – to position them misaligned – in this way you will easily create your tree. Finish it off with the tip of your pandoro and sprinkle icing sugar all over it.
Tiramisù with pandoro
The most traditional Italian dessert, revisited with Christmas pandoro.
- 1 pandoro
- 2 eggs
- 250 gm mascarpone
- 4 spoonfuls of sugar
- marsala cream to taste
- chocolate drops
Have you ever tried recycling your left over pandoro by making a sweet, tasty and creamy dessert just as if it was a tiramisu: have you ever tasted it? Here is the recipe.
Prepare the filling by whipping the egg yolks and sugar with an electric whisk. Keep the egg whites apart as you will need to whip them into a stiff peaks so as to make the cream. Add the mascarpone cream and a couple of teaspoonfuls of marsala cream when the egg yolks and sugar are whipped together and the texture is frothy. At this point add the egg whites by folding them in slowly following a movement that goes from down to upwards so as to not dismount the eggs.
Cut the pandoro into small slices and fill the bottom of a casserole dish, wet the pandoro with coffee using a silicone brush so as to not wet the pieces too much. Put a large amount of cream to cover the biscuits and then repeat from the beginning until you have 3 layers of alternating pandoro and filling. The last layer must be of cream and you must cover it with cocoa powder.
As an alternative you can add delicious chocolate drops in the cream.
Pandoro zuccotto with dark chocolate
Easy to make and with a lovely presentation: pandoro zuccotto is perfect for your New Years Eve meal and the great thing is you can again use your left over pandoro.
- 1 pandoro
- 400 gm ricotta cheese made from cows milk
- 1 orange
- 250 gm dark chocolate
- 150 gm fresh cream
- icing sugar
Put 100 grams of icing sugar and the ricotta cheese in a bowl and mix together. Add 100 grams of dark chocolate shavings and 1 grated orange skin.
Cut the pandoro eliminating the tip of it and cut 4 star shaped slices of approx. 1 cm, just like those in the Christmas tree pandoro recipe with mascarpone cream that we showed you earlier. Cut the 2 middle slices in half so as to have 4 pointed pieces of pandoro, then take the smaller pieces and put them on the bottom of a glass or steel bowl, in order to create the base of the zuccotto. Use the pieces that you cut in half to make a sort of wall on the side of the bowl and then fill with the chocolate and ricotta filling. Line the cream accurately and cover it with the larger slices with the tips cut off so they fit perfectly. Cover it all with some clingfilm and put it in the fridge to chill for about 2 hours.
Take it out the fridge when it is well chilled, carefully turn it upside down and put it directly on a plate. Brush the orange juice over it and put it back in the fridge.
In order to prepare the covering you will need to melt the remaining dark chocolate using the bain-marie method. Take the pan off the heat when the chocolate is completely melted and add the fresh cream, stirring it continuously until you have a dense and smooth cream. Take the zuccotto out of the fridge and smooth cream all over it. Sprinkle the icing sugar over it and voilà: your pandoro zuccotto is ready to serve.
Dessert wines: the perfect pairing
All of the desserts that we have proposed pair perfectly with our Aurora wine, a Bardolino Rose DOC, best served cold.
Cin-Cin and Seasons greetings!