Preparation

• To prepare the rolls, start by preparing the filling. Whip the cream until stiff peaks form. For this operation, it is recommended to use very cold cream and to put the beater and bowl in the freezer for half an hour before using them. This way, the result will be perfect, and your cream will whip more easily.
  
  Pour the cream into a very cold bowl and start working with the beaters, adding powdered sugar to taste, considering you will also add Nutella, which is already very sweet. That’s why I only added 2 tablespoons. Whip for about 8/10 minutes until it becomes very firm. Then add the Nutella and continue to work for a few more seconds, and finally, the sifted unsweetened cocoa, working until you obtain a perfectly homogeneous result.

• Cut three slices from the central part of the pandoro and place them on a sheet of parchment or plastic wrap, trying to overlap the slices to form a rectangle, then flatten them slightly with the help of a rolling pin.
  
  Spread the cream, Nutella, and cocoa filling, roll it up, and close it with the help of the parchment paper or plastic wrap. Tighten the ends to form a roll.
  
  Let it cool in the fridge for at least 4 hours or in the freezer for 2 hours.

  

• After the cooling time, remove the roll from the freezer, cut it into thick slices about 1 1/4 inches thick, and place them on a serving dish.
  
  Melt some dark chocolate and drizzle threads over each roll using a syringe or spoon, let it cool again, and sprinkle with powdered sugar before serving.

• Variations: You can follow the same procedure using slices of panettone. For a quicker filling, you can replace the cream with mascarpone or fill with just Nutella or anything else you like, even simple jam.

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