Gluten-Free Pandoro Star is a perfect dessert to serve at the Christmas lunch, suitable for the whole family, even for those who cannot consume dairy. It is quick to prepare: after slicing the gluten-free pandoro and preparing the egg-free mascarpone cream, the dessert is ready to assemble. Moreover, it can be prepared in advance and stored in the freezer, transferred to the fridge overnight, and ready to enjoy for lunch.
Check out other gluten-free Christmas recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 18 oz mascarpone (lactose-free with lactose below 0.01% or plant-based)
- 2/3 cup fresh whipping cream (lactose-free with lactose below 0.01% or plant-based)
- 2/3 cup sugar
- 1 lemon (grated zest)
- 1 pandoro (gluten-free)
- red fruits
- gluten-free powdered sugar
- 7/16 cup water
- 7/8 cup orange juice
Tools
- 1 Mixer
- 1 Bowl
- 1 Piping Bag
Steps
Prepare the mascarpone cream by mixing the cream with mascarpone and sugar using electric beaters.
When the mixture is smooth and homogeneous, add the vanilla seeds and grated lemon zest.
Slice the pandoro, removing the base.
Cut 2 slices of 0.6 inches thick.
Place one slice in a 9-inch mold.
Moisten it with a little limoncello syrup or fruit juice.
Cut 4 more slices 0.4 inches thick.
Moisten them very lightly with syrup or fruit juice.
Cut out tips and arrange them in the ring to form a crown.
Pour 1/3 of the cream over the first slice.
Place the second slice and moisten it.
Cover with 1/3 of the tiramisu cream.
Use a piping bag to decorate the pandoro star.
Place red fruits in the center.
Cover with plastic wrap and freeze.
CAUTION: Consult the Italian Celiac Association’s guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
Store in the fridge for up to 3 days.
Before serving, let it rest at room temperature for 1 hour.
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