CHRISTMAS CAKES with PANDORO, filled with whipped cream, candied fruit, and chocolate chips, easy and quick, covered with chocolate, perfect as a Christmas holiday dessert.
The CHRISTMAS CAKES with PANDORO have officially become my favorite holiday treat: quick, super creamy, and so cute that it’s almost a shame to eat them… almost.
They are small desserts made from pandoro, arranged in a mold and filled with whipped cream, candied fruit, and chocolate chips, all covered with a chocolate coating that makes them even more spectacular, perfect for the Christmas table or as a tasty gift.
The best part? They are easy and super quick, really, in just a few minutes you have mini desserts that look like they came out of a pastry shop. And since we all have pandoro at home this time of year, I’d say it’s also the perfect way to recycle it elegantly and ultra-easily.
You can decorate them with sprinkles, coconut, chopped pistachios, or whatever inspires you the most: they become small Christmas works of art, soft inside and with that crunchy glaze outside that wins everyone over from the first bite.
Quick dessert, delicious, stress-free, with that Christmas atmosphere you can feel at the first whiff of chocolate: I say nothing is missing!
Follow me in the kitchen today we’re making christmas cakes with pandoro.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3 pieces
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 3.5 oz pandoro
- 2/3 cup heavy cream
- 2 tbsps candied fruit
- 2 tbsps chocolate chips
- 3.5 oz chocolate
- 3.4 tbsp milk
Steps
Slice the pandoro into thinner pieces and place them inside a hemisphere mold.
Whip the cream and add the candied fruit and chocolate chips, mix well.
Fill the hemispheres and freeze for about an hour.
Melt the chocolate with the milk in a bain-marie, then remove the cakes from the freezer, take them out of the mold, and cover with chocolate.
Decorate with red currants and rosemary sprigs, keep in the freezer until ready to serve.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
CHRISTMAS CAKES with PANDORO
Smart tips for perfect cakes
Use day-old pandoro: it’s more compact and holds its shape better.
Whip the cream very cold: the filling will be more stable.
Let the chocolate coating set in the fridge for 15 minutes.
Add a tablespoon of mascarpone to the cream if you want an even richer filling.
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FAQ CHRISTMAS CAKES with PANDORO
Can they be prepared in advance?
Yes, even better: 3-4 hours in the fridge and they are perfect to serve.
Can I use panettone instead of pandoro?
Sure, it turns out great: just avoid those that are too filled.
Should they be stored in the fridge?
Of course, the freezer is also fine.
Can I substitute the candied fruit?
Of course: chocolate chips, nuts, or dried fruit are perfect.
