Pandoro baskets are a Christmas dessert ready in no time and easy to make. I make them with a ricotta cream and chocolate chips, but you can also use custard or tiramisu cream. If you want, you can prepare the baskets the day before, but I recommend filling them at the moment to keep them crisp and prevent the ricotta moisture from making them soft. If you have panettone instead of pandoro, you can create pandoro baskets and fill them the same way. The leftover pieces after cutting the pandoro circles can be used to make pandoro truffles or a tiramisu, so you won’t have any waste. I recommend trying to make homemade pandoro and many other recipes using pandoro. Now let’s see how to make pandoro baskets, and if you try them, let me know. Barbara

Here are other delicious recipes made with pandoro:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients to prepare the Pandoro Baskets

pandoro
5.3 oz ricotta
1.8 oz chocolate chips
as needed colored sprinkles

Tools

Pastry Cutter 3.5 inches
Muffin Pans

How to prepare Pandoro Baskets

Let’s start preparing the Pandoro Baskets, cut the pandoro into approximately 0.4-inch slices,
then roll them out with a rolling pin,
and use a 3.5-inch pastry cutter to cut circles,
which you will arrange on the muffin pan. Bake in a preheated static oven at 350°F for 7 minutes, then take them out and let them cool completely.
Pour the ricotta into a bowl and whip it into a cream,
add the chocolate chips,
then transfer it to a piping bag
and fill the pandoro baskets,
finish decorating with colored sprinkles.
Serve the baskets with pandoro and ricotta cream immediately or keep them in the fridge.