While preparing this delicious recipe of the unbaked Pandoro crown, I tried and tasted physalis for the first time and fell in love with how delightful they are!
It seemed like the perfect fruit to decorate a quick cake, which is very easy and looks very scenic, perfect for the holiday table. It won’t take you much time, and you can make it a day in advance! The base slice of Pandoro should not be too thin, and the creams for the filling should not be too runny because they could be absorbed by the Christmas baked good, but if you follow these small tips, there will be no problem, and the dessert will be greatly appreciated!
I made a double milk cream and coffee cream because I wanted a slightly different filling, but classic pastry creams or chocolate, nougat, crunchy, ricotta, and candied fruit mousses like Sicilian cannoli will work fine too… really, let your imagination and favorite ingredients take the lead, and success is guaranteed!
I did not soak the slices because I didn’t find it necessary, but if you prefer… Experiment and enjoy both the preparation and tasting with your loved ones! P.S. Looking at the photos, it seems the slices are thicker, don’t you think?? But don’t go beyond half an inch, and as for arranging the Pandoro slices on the web to create this regal crown of baked goods, you can find various illustrative videos. Sending you all my love!!!
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UNBAKED PANDORO CROWN
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: mold 8.7/9.4 inch diameter
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients UNBAKED PANDORO CROWN RECIPE
- 3 slices pandoro (about 0.6 inches thick)
- 7 oz Mascarpone
- 2/3 cup fresh liquid cream
- 2 tbsps powdered sugar
- 2 tbsps espresso coffee
- 1/3 cup condensed milk (for the milk cream)
- 3/4 cup fresh liquid cream (for the milk cream)
- 1 pod vanilla (for the milk cream)
- 10 physalis
- as needed dark chocolate (to melt)
- 6 chocolate truffles (my recipe in the notes)
Tools UNBAKED PANDORO CROWN RECIPE
#ADV
- Microwave
- Mold
Preparation UNBAKED PANDORO CROWN RECIPE
FOR THE MILK CREAM start whipping the fresh cream at low speed with the electric beaters.
Once it’s almost whipped, slowly pour in the condensed milk, using the electric beaters.After pouring all the milk, add the vanilla seeds and mix well.
FOR THE COFFEE CREAM gently whip the mascarpone in a bowl, adding the espresso coffee and sifted powdered sugar.
Whip the fresh liquid cream and combine it with the mascarpone mixture, mixing the two well.
Cut 3 slices of Pandoro removing the outer part, which is more baked.
Place the springform mold of 8.7/9.4 inches on a serving plate.Place the largest slice of Pandoro on the bottom of the mold.
Personally, I cut the other 2 slices into wedges, one for each point of the Pandoro: I placed half in each empty corner of the star already placed on the plate, filling the entire external diameter.
I placed the other tips in the spaces created, making battlements on the unbaked Pandoro crown.
Spread the coffee cream on the base of the crown, leveling it as best as you can, and then distribute the milk cream, leveling the surface of the dessert.
Dip the physalis (whose leaves should be positioned upwards to showcase the orange and slightly oily fruit) in dark chocolate melted in a bain-marie or microwave and slightly solidified: with this cold weather, just leave them well protected on the balcony!
Arrange a double circle of chocolate-covered fruit and some chocolate truffles. Keep in the fridge until it’s time to serve the unbaked Pandoro crown!!!
Quick and perfect even if made in advance, here is a beautiful and tasty dessert, the unbaked Pandoro crown!
Enjoy your meal!
Annalisa
Tips and notes
Speaking of truffles, here are some recipes for delicious single-serving desserts of gourmet finger food already published on the blog, so you have a choice to make this dessert but also to serve these exquisite sweets at the end of the meal!
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