The Pandoro Charlotte is my suggestion for the New Year’s Eve dessert. It’s very easy to prepare and doesn’t require baking.
You can fill it with any cream you like; I use my mascarpone mousse for such recipes, the same one I use for the Cream tart or to fill the Red Velvet. It’s a very stable cream that holds its shape for several days and is delicious to eat even on its own.
In this case, I enriched part of it with dark chocolate to have two flavors in the Pandoro Charlotte, then with a piping bag fitted with a star nozzle, I decorated the entire surface to make it even more festive.
Silver sprinkles and toasted almonds, but if you have glazed ones, the charlotte will be even better, complete the dish.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas
- Energy 424.42 (Kcal)
- Carbohydrates 38.92 (g) of which sugars 24.23 (g)
- Proteins 6.33 (g)
- Fat 27.81 (g) of which saturated 10.84 (g)of which unsaturated 0.44 (g)
- Fibers 1.47 (g)
- Sodium 138.82 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pandoro Charlotte
- 4 slices pandoro
- 1/4 cup sugar
- 1/2 cup water
- orange zest
- 9 oz mascarpone
- 1 cup heavy cream
- 2/3 cup powdered sugar
- 1.8 oz 55% dark chocolate
- 1 oz blanched almonds (and toasted)
- to taste powdered sugar (for decorating)
- to taste colored sprinkles (silver)
Tools
- Mold
Preparation of the Pandoro Charlotte
Put the mascarpone, powdered sugar, and heavy cream in a bowl. Whip the mousse until firm.
Melt the dark chocolate in the microwave or over a double boiler.
Divide the mascarpone mousse into two parts and add the cooled melted chocolate to one half. Stir gently.
Place the remaining mousse in a piping bag with a star nozzle and refrigerate both mousses to set.
Line a 9-inch springform pan with baking paper.
Cut two star-shaped slices of pandoro, about 1.5 cm thick (about 0.6 inches), and then cut them in half.
From the wide base of the pandoro, cut a slice of the same thickness and place it at the bottom of the pan.
Arrange the slices with the points against the sides of the pan, keeping the tips facing upwards and the cut side down.
Bring the water with the sugar and orange zest to a boil. Let boil for a few minutes and then cool down.
With the help of a brush, dampen the bottom and sides of the charlotte.
Pour the mascarpone and chocolate mousse inside the charlotte and smooth it carefully.
Decorate the entire surface with the white mousse, making many small stars.
Decorate with coarsely chopped toasted almonds and refrigerate for at least two hours.
When ready to serve, unmold the Pandoro Charlotte and place it on the serving dish.
Decorate with a nice ribbon and serve.
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