Stuffed Pandoro with Salted Caramel Cream
The perfect pandoro exists, and it’s delicious, elegant, and surprising. This version stuffed with salted caramel cream captivates at the first taste thanks to its irresistible balance between sweetness and character.
It is the ideal dessert for New Year’s Eve, incredibly easy to prepare but capable of leaving everyone speechless. A spectacular dessert that ends the year with a bang, perfect to bring to the table when you want to impress without complicating your life.
The only advice is to prepare the salted caramel the day before: find my recipe here.
Try it and let me know if you fell in love with it too!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 1 pandoro
- 250 mascarpone
- 1 cup sweetened whip cream
- 4 tablespoons caramel (salty)
- as needed glittery sugars (holiday-themed)
Tools
- Knife
- Pastry bag
Steps
First, let’s prepare the mascarpone cream.
In a bowl, whip the cold sweetened whipped cream until stiff peaks form.
Add the mascarpone and gently fold it in with a spatula.
Finally, add the salted caramel, FIND THE RECIPE HERE, stirring until you get a smooth and homogeneous cream.Cut off the top of the pandoro and, with the help of a knife, carefully hollow out the inside leaving about 0.75 inches of border, being careful not to cut through the bottom.
Fill the inside of the pandoro with the mascarpone cream and, using a pastry bag, distribute the remaining cream on the surface.
Finish with golden sprinkles, chocolate stars, and some holiday-themed details for a guaranteed wow effect.
Refrigerate or enjoy immediately!
Enjoy your dessert.
Storage and Tips …
Store in the fridge covered with a cake dome.
Consume within 2 days.
For the best result, it’s essential that the ingredients are COLD.
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