The bicolor cups with Pandoro are a delicious spoon dessert, ideal to serve during Christmas lunch, for the New Year’s Eve buffet or, in general, for the end-of-year holidays. These cups represent an alternative way to use Pandoro. Making these cups is very easy: I alternated layers of Pandoro soaked in alchermes, a layer of chocolate custard, some amarena cherries, and a layer of custard with dried fruit. The bicolor cup with Pandoro is a rich and tasty recipe that will be greatly appreciated by your guests!
For other ideas, check out the collection Desserts with Pandoro
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Seasonality: Christmas
Ingredients
- 3 slices Pandoro
- to taste alchermes
- 1.75 oz mixed dried fruits (almonds, walnuts, raisins)
- 1.4 oz dark chocolate
- 3 tablespoons amarena cherries with syrup
- to taste unsweetened cocoa powder
- 1.25 cups milk
- 3 egg yolks
- 1.75 oz sugar
- 0.9 oz all-purpose flour
- 1 teaspoon vanilla extract
Steps
To make the bicolor cups with Pandoro, first of all, prepare the custard. Alternatively, you can make the Custard with rice milk (gluten-free and lactose-free).
Pour the milk into a saucepan with the vanilla extract, place it over low heat and bring it just to the boil.
In a bowl, beat the egg yolks with the sugar and incorporate the flour, mix well to avoid forming lumps.
Pour a little warm milk into the bowl with the egg mixture and stir. Add the remaining milk and mix quickly, pour everything into the saucepan, return to heat and let thicken, stirring continuously.
When the cream is thick, remove it from the heat, divide it in half by pouring it into two bowls: in one add the chopped dark chocolate, mix until it is completely melted and incorporated. In the other bowl, pour in the previously chopped dried fruits.
Assemble the cups: soak the Pandoro slices in alchermes and place a piece at the bottom of the glass. Pour a few tablespoons of chocolate cream on top and then a tablespoon of amarena cherries. Form another layer of Pandoro with alchermes and a layer of cream with dried fruits. Proceed in the same way with all three glasses. Let rest in the fridge for two hours.
Using a star-shaped cookie cutter, cut out the Pandoro to obtain three little stars and toast them in the preheated oven for 5 minutes at 250°F.
Serve the cups with a dusting of unsweetened cocoa and a Pandoro star. Enjoy!
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