To toast the new year, I prepared the stuffed pandoro, a delicious alternative to the simple slice with powdered sugar.

A tasty idea that’s not complicated to prepare and beautiful to bring to the table a few minutes before the countdown.

All you need to do is prepare a custard, whipped cream, and you’re done! With a bit of creativity in decoration, you can turn a simple cake into something special and delicious.

The stuffed pandoro is a great dessert idea even after the holidays to use up the pandoros received as gifts. On that note, here’s another recipe on how to serve this Christmas cake differently.

Crumble Pandoro

Portions: 8
Cooking methods: Stove
Cuisine: Italian
Seasonality: Christmas

Ingredients

1 750g pandoro
2 cups cups whole milk
2/3 cup cups sugar
3 eggs
1/3 cup cups flour
vanilla flavor
1 cup cups fresh cream
2 tbsp tbsp powdered sugar
3 oz oz macarons
to taste Nutella
to taste roasted hazelnuts

Tools

Mixer
Piping Bag
Whisk

Steps

Let’s prepare the custard directly in the pot by pouring in the yolks and sugar, and work with the electric whisks until they are fluffy and frothy.
Add the flour and vanilla, and work with the whisks.
Pour the milk and stir with a whisk, put it on the stove and bring to a boil, stirring constantly until it thickens.
Turn off the heat once the desired thickness is reached, pour it into a bowl and let it cool.
Whip the fresh cream with the 2 tbsp of powdered sugar and mix it with the cooled custard.
Cut the pandoro into slices about 1 1/5 inches thick.
Start filling from the largest slice, fill the piping bag with cream using a star tip and cover the slice with dollops of cream.
Heat the jar of Nutella in the microwave to make it liquid and use a teaspoon to drizzle the Nutella.
Place another slice on top and proceed in the same way, creating 4 layers.
On the last layer, decorate with the macarons and roasted hazelnuts.
Also place roasted hazelnuts on the tips of the star.