RICOTTA PANDORO BASKETS with chocolate, easy and quick, perfect after-lunch treats ideal for using up leftover pandoro from the holidays.
I made them on the fly because, as always, after Christmas I find myself with half a pantry full of pandoro and panettone, so I thought: okay, let’s turn it into something tasty! Thus were born these ricotta pandoro baskets, a quick and delicious dessert that looks super elaborate but is actually made in minutes.
The beauty of these baskets is that with just a few ingredients — pandoro, ricotta, and chocolate — you can create a perfect dessert, ideal as a sweet end to a meal but also to serve during a sweet aperitif (yes, it does exist!). Moreover, being a no-bake and super practical dessert, you can prepare them at the last minute when guests arrive unexpectedly. In short, a clever recipe to recycle leftover pandoro without getting bored with the usual ideas.
The ricotta cream with chocolate chips is creamy and fresh, while the toasted pandoro becomes slightly crunchy and fragrant. Moreover, you can customize everything as you like: candied fruit, pistachio crumbs, Nutella, orange zest… and they immediately become even more delicious Christmas baskets. Consequently, they are also the perfect solution when you want a fancy single-portion treat that is prepared in a flash.
Follow me in the kitchen today with ricotta pandoro baskets.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 2 slices pandoro
- 3/8 cup vegetable whipping cream
- 7 oz ricotta
- 1 oz chocolate
- 2 tablespoons powdered sugar
Steps
Cut three slices from each pandoro slice, cutting them lengthwise.
Flatten them with a rolling pin and place them inside a tartlet or muffin mold, as you prefer.
Bake at 356°F for about 5 minutes.
Chop the chocolate into very small pieces, mix the ricotta with the powdered sugar and add the chocolate, mix well then fill the baskets.
Decorate with currants, a dusting of cocoa or nuts and refrigerate for an hour before serving.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article THANK YOU!
RICOTTA PANDORO BASKETS
Smart Tips
Toast the pandoro for 3–4 minutes so that the basket remains crunchier.
Put the ricotta in the fridge before filling: it becomes firmer and the cream holds better.
Add orange zest for a super Christmas aroma.
Use pandoro or panettone: anything goes, the important thing is not to waste anything!
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FAQ RICOTTA PANDORO BASKETS
How to store pandoro baskets?
In the fridge for 1 day, already filled. If you want to prepare in advance, just prepare the baskets and fill them at the last moment.
Can I use mascarpone instead of ricotta?
Of course, they become creamier and more delicious.
Can they be made without chocolate?
Of course: add nuts, honey, or jam.
Can they be frozen?
Better not, pandoro loses its texture.
