Steps of the Pandoro Log Recipe with Homemade Cream

• In a pot with nice high edges, beat the two eggs with sugar using an electric whisk until you get a frothy cream. Then incorporate the flour. Add the vanilla vial or extract or the bag.
  At this point, put the pot on the stove over low heat and gradually pour in the whole milk, slowly all 1 3/4 cups. The milk should be at room temperature. You can add lemon zest to your liking and a teaspoon of lemon juice. Let it thicken, always stirring but now with the hand whisk. It will take about 5 minutes to thicken well, always be careful not to form lumps.
  When you turn off the heat, continue stirring the custard for a few more minutes. Cover with a damp cloth and let it cool at room temperature. Then you can either place it in the fridge or use it for your desserts.

  

• As mentioned, prepare the custard well in advance, it should be cold before using it for our Christmas Pandoro Dessert recipe. Now take a small pan and pour in the frozen berries if, like me, you bought the ones from the fridge section, practical and quick. You will just need to heat them in the pan with a little water and a sprinkle of sugar. If instead you bought fresh berries, you will need to caramelize them with sugar first. A bit longer as preparation but they’re super good. Assuming you bought, like me, the frozen berries, let’s proceed. Once ready, set them aside.

  Now take the knife, the silicone rolling pin, the plastic wrap, the aluminum foil, the pandoro of course, and arrange everything in front of or near the wooden pastry board. Cut the pandoro into stars, generally I prepare the Christmas Log with cream after making the Pandoro filled with Tiramisù cream because there are always leftovers. So I already have the star-cut slices. Arrange the slices in front of you and place the aluminum foil on the table, overlay the plastic wrap and start positioning the pandoro pieces. Try not to leave holes, overlap if necessary. I don’t use water or milk or anything else to moisten the pandoro, the butter they have is definitely enough if well pressed with the rolling pin. As seen in the video I made, it’s not necessary to add anything else, just apply a nice pressure over the entire surface, over and over again.

  

• Once the pandoro bed is prepared, we can pour the cream, proceed with spoonfuls, it should never be too much. You risk it spilling over or wetting our Stuffed Pandoro Log excessively. Distribute, always with a spoon, the berries. Again, don’t be too generous, always remember that we have to roll everything up.

  Now, using the plastic wrap, start rolling the pandoro onto itself. In the video recipe, this step is also clearly visible. Close the edges first with plastic wrap, then roll the aluminum foil around our log.

  Now we can place our stuffed pandoro dessert in the refrigerator. It should rest for at least 3 hours before being served to our guests or family members. Before serving, remember to gently unroll it, place it on a large beautiful plate. Divide not exactly in half, with the help of a non-serrated but sharp knife, and give the roll the classic Christmas Log shape. Place some almond flakes on top if you like them and sprinkle the whole thing with cocoa powder, in my case unsweetened. Serve to your guests, if you still have some, the cherry on top would be to add a spoonful of custard on each plate, so everyone can taste it on its own. I just have to remind you that I await you in my kitchen every day with many new recipes, and I wish you bon appétit!!! And happy holidays given the season!