The Christmas cassata with pandoro is the classic way to revisit a pastry staple, using one of the traditional leavened cakes of the end of the year period to still obtain a delicious and quick dessert.
I haven’t put exact doses because aside from using slices of pandoro to cover the bottom and walls of the loaf pan about 10 x 4 inches, the filling I made is done by feel, meaning adding elements and tasting, then adding and tasting again!
To be honest, you might be tired of these endless reinterpretations that appear in huge numbers during this period, but… you must admit that they speed up preparations, optimize leftovers, and are pleasant to eat!
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I have opened a channel of recipes open to everyone and free on WhatsApp without notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
I leave you other desserts with pandoro such as:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for CHRISTMAS CASSATA WITH PANDORO
- 26 oz sheep's ricotta (or cow's, as you prefer!)
- to taste sugar
- to taste candied fruits
- to taste chocolate chips
- to taste pandoro
- to taste Nutella®
- to taste sugar decorations
Tools for CHRISTMAS CASSATA WITH PANDORO
#adv
- Loaf Pans
- Bowls
- Spoons
FOR PREPARING THE CHRISTMAS CASSATA WITH PANDORO RECIPE
This is my personal Christmas reinterpretation of a magnificent and delicious traditional Sicilian dessert that requires at least 8 hours of resting in the refrigerator to settle and deliver its maximum aroma and creaminess when tasted.
SO… line a loaf pan with clear plastic wrap, both bottom and sides, a process that will allow me to remove the pandoro cassata more easily.
I slice the pandoro into pieces, flattening them a bit (but not making a sole) and lining the whole pan trying not to leave empty spaces… at least I tried!
In a bowl, I place the sieved sheep’s ricotta and work it a bit with a flexible spatula to make it creamier.
I then add mixed candied fruits, or orange or citron flavor and a nice handful of chocolate chips, to my liking.
I mix everything well and taste, adjusting the sweetness of the filling of my Christmas cassata with pandoro.
Personally, as you can see from the picture, I decided not to close the dessert with a layer of pandoro slices but to seal everything only with plastic wrap for desserts and then place everything in the refrigerator for at least 4/5 hours.
After thoroughly packing the cassata-like dessert with pandoro, I left it in the refrigerator overnight!
When bringing it to the table, just to be tiresome, I added a dusting of powdered sugar and some spoons of Nutella placed in a piping bag and zig-zagged over the dessert.
I have a pantry full of sweet Christmas figures, and as you can see from the picture of the Christmas cassata with pandoro, I have plenty of sweetened little Christmas trees and Santas!
Thank you so much and Happy Holidays!!!!!!
Annalisa 🎅
It is MINI my little pandoro, and if I manage amidst all this cooking, I will make it chubbier!
IF YOU WANT TO MAKE HOMEMADE PANDORO HERE is the recipe here →https://blog.giallozafferano.it/asilannablu/pandoro-casalingo-e-veloce-ricetta-lievitati/
