The pandoro star with tiramisu is a super quick and delicious dessert! Tasty and easy to make, it’s the latest delight from Chicca’s kitchen to prepare for the holidays of Christmas and New Year’s. If you prefer a more traditional dessert, I recommend almond cantucci and the holiday bundt cake. Now I’ll leave you to the recipe, enjoy and a big kiss, Chicca
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz mascarpone
- 5 eggs
- 5 tbsps sugar
- to taste unsweetened cocoa powder
- to taste raspberries
- to taste sugar pearls
Steps
Start by separating the whites from the yolks. Beat the yolks with sugar using a whisk until they turn white.
At this point add the mascarpone and mix again.
Cut the pandoro with a sharp smooth-bladed knife. The cut should be about 2.5 inches from the base.
Then, using your hands, remove the pandoro’s crumb, creating a basket ready to be filled.
Slightly soak with coffee, then fill with mascarpone cream and unsweetened cocoa.
Let it rest in the refrigerator for at least 3 hours before serving. I recommend preparing it the night before.
Decorate with raspberries and sugar pearls.
Storage and Variations
The pandoro star with tiramisu can be stored in the refrigerator for up to two days. You can also fill the pandoro star with nougat cream.
