PANDORO BASKETS with COFFEE, easy and quick, delightful sweets for Christmas festivities made in 5 minutes, great for using leftover pandoro.
If, like me, you find yourself overwhelmed with pandoros after Christmas (and maybe a lonely panettone too), this recipe is a lifesaver! The pandoro baskets with coffee are a smart, delicious, and super quick idea to recycle holiday leftovers, transforming them into a creamy and irresistible dessert.
They are made in 5 minutes and look like they come from a pastry shop. They are perfect as a Christmas meal dessert, but also for a stylish after-dinner or a tasty snack with friends.
I call them “baskets”, but they are actually mini crunchy cups made with slightly toasted slices of pandoro filled with a mascarpone and instant coffee cream.
A perfect mix between the aromatic taste of coffee and the buttery sweetness of pandoro.
And the texture? Crunchy outside, creamy and velvety inside: a mini Christmas tiramisu that you can eat in one bite (or two, if you’re more elegant than me).
These pandoro treats are a brilliant idea to give new life to pandoro leftovers after the holidays. Just cut thick slices, place them in muffin tins, toast them for a few minutes, and then fill them with the cream.
No waste, no hassle, and a spectacular result!
I also add a bit of unsweetened cocoa or dark chocolate flakes for an extra greedy touch.
For the cream, I used my favorite combo: whipped cream, mascarpone, and instant coffee.
The coffee aroma pairs perfectly with the sweetness of pandoro and creates a balanced, creamy, and irresistible contrast.
You can customize it with a splash of coffee liqueur (if there are no children) or make it lighter by using only cream and Greek yogurt.
Join me in the kitchen today for pandoro baskets with coffee.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 1 slice pandoro
- 3.5 oz mascarpone
- 1.8 oz whipping cream
- 1 tablespoon instant coffee
- 2 tablespoons powdered sugar
Steps
Pour the cream, mascarpone, instant coffee, and powdered sugar into a bowl and work with electric beaters, you can also use an immersion blender.
Cut the pandoro slice into 3 thin slices lengthwise.
Place a slice in a tart mold, you need to form a basket, so follow the walls and the bottom of the molds.
Bake at 350°F for 6-7 minutes and let cool inside the mold for about 5 minutes.
Fill the baskets with the cream and decorate with currants and rosemary needles, dust with powdered sugar before serving.
Bon appétit
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PANDORO BASKETS with COFFEE
Toast the pandoro slices for 3-4 minutes in the oven or air fryer: they will become just the right amount of crunchy.
For a more indulgent touch, brush the pandoro with a bit of sweetened coffee before filling it.
If you want to serve them as a cold dessert, leave them in the fridge for 30 minutes before enjoying.
Decorate with a dusting of cocoa, coffee beans, or grated chocolate: they will be irresistible to the eye too.
Ideas and variations
Tiramisu version: add a dusting of cocoa between each layer of cream.
Kids-friendly version: replace coffee with barley malt or chocolate.
Chic Christmas version: add a touch of whipped cream and a piece of white chocolate on top.
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FAQ PANDORO BASKETS with COFFEE
Can I prepare the pandoro baskets with coffee in advance?
Yes! You can toast the pandoro and prepare the cream even the day before. Assemble the baskets just before serving to keep them crunchy.
Can I use panettone instead of pandoro?
Absolutely yes, although the flavor will be more intense thanks to the candied fruit.
Can they be stored?
It’s best to consume them immediately, but they keep in the fridge for 24 hours.
Can I make a lactose-free version?
Sure! Use lactose-free cream and mascarpone or replace them with plant-based yogurt and soy cream.
Can I use espresso instead of instant coffee?
Yes, but add it little by little to avoid making the cream too liquid.
