Stuffed Pandoro with Mascarpone Cream and Nutella: Recipe, Tricks, and Stable Cream
Tired of the cream being too runny and not holding up? I’ll reveal how to prepare a Stuffed Pandoro in the shape of a Tree with stable creams and how to cut it perfectly.
Indeed, what’s sadder than a Stuffed Pandoro that, after a short time on the table, starts to “melt” or collapse under the weight of the layers?
The common problem with spoon desserts like this is the too-runny cream that doesn’t hold the pyramid structure, making your beautiful Christmas Tree collapse!
The secret to a scenic and stable result is the cold temperature and the way you incorporate the ingredients.
With this recipe that uses mascarpone and cream (without raw eggs), you will get two firm and velvety creams, perfect for creating a stable, delicious, and above all, long-lasting tree, solving the main problem of this Christmas classic!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for Stuffed Pandoro
- 1 pandoro (750 g (26 oz))
- 300 g mascarpone
- 150 g Nutella® (or another spreadable cream)
- 150 g fresh liquid cream
- 250 g fresh liquid cream
- 125 g mascarpone
- to taste powdered sugar
- raspberries
- pomegranate (seeds)
Tools
- 2 Bowls
- Electric whisk
- Spatula
- Piping bag
Stuffed Pandoro Procedure: The Stable Tree in 4 Steps
CRUCIAL TRICK (Stable Creams): For a cream that doesn’t split or deflate, all ingredients (Mascarpone and Cream) must be fridge-cold.
White Cream: In a bowl or mixer, whip the cold fresh cream together with the mascarpone and powdered sugar. Whip until you obtain a very firm and supportive cream. Immediately place in a piping bag with a star nozzle.
Chocolate Cream: Soften the mascarpone in a bowl with a spatula. Add the Nutella and mix until homogeneous.
Incorporation (Chocolate): Whip the cold fresh cream separately. Incorporate it into the mascarpone and Nutella mixture very gently, with movements from bottom to top, to prevent deflating. Immediately place in another piping bag.Slicing: Slice the Pandoro horizontally, to obtain at least 6-7 slices (stars) of the same thickness (about 0.75 inches).
Base: Place the largest slice (the base) on a golden plate.
Filling: Starting from the base, distribute the two creams, alternating the tufts of White Cream and Chocolate Cream over the entire surface.
Tree Construction: Cover with the next (smaller) slice. It’s crucial to rotate each slice so that the points of the star alternate with the lower layer, creating the visual effect of the Christmas tree.
Completion: Continue alternating creams and decreasing slices, finishing with the Pandoro cap.Decoration: Decorate the top with a cream tuft and simulate Christmas balls by placing fresh raspberries on the tips (as shown in the photo).
Powdered Sugar: Dust the entire Stuffed Pandoro with a little powdered sugar.
Rest: Refrigerate for at least 2 hours (better if 4 hours or overnight) to firm up the creams before serving
Storage
In the Fridge: Stuffed Pandoro needs to be stored in the refrigerator. As it is filled with cream-based on cream and mascarpone, it should be consumed within a maximum of 2-3 days from preparation.
Covering: Keep it well sealed, covered with a cake dome or wrapped carefully in plastic wrap, to prevent it from absorbing fridge odors.
Serving: I recommend removing it from the fridge 15-20 minutes before serving: the creams will still be fresh, but the Pandoro will be softer.
Recipe Variations
Pastry Cream or Chantilly: If you don’t like mascarpone creams, you can use a simple Lemon Pastry Cream or Chantilly Cream (pastry cream lightened with whipped cream) for the white filling.
Alcoholic Version: For adults, you can brush the Pandoro slices with a light alcohol-based syrup (such as Rum or Grand Marnier) before adding the creams.
Pistachio Filling: Replace the Nutella with a high-quality pistachio spread for a more refined and trendy variation.
Traditional Shape: If you prefer the classic shape of Pandoro, you can slice it horizontally and fill them evenly, without rotating for the “tree” effect.
Notes on Ingredients
Cream: Always use fresh liquid cream with at least 35% fat. It must be very cold to whip well and prevent the cream from becoming liquid.
Pandoro: You can replace Pandoro with Panettone, but in that case, I recommend removing the candied fruit and raisins, if present, and opting for a smooth version.
FAQ (Questions and Answers)
How do I get the most stable creams?
Temperature: Always use very cold cream and mascarpone from the fridge.
Speed: When incorporating whipped cream into mascarpone, do it very slowly and with a spatula, never with the mixer on, otherwise, the cream will deflate and release liquid.What can I use to make Pandoro more moist?
If you prefer a Pandoro that is not too dry, you can lightly brush the inside of each slice with:
A little sweetened milk.
A little liqueur (e.g., Limoncello, Rum, or Vinsanto) diluted with water.How far in advance can I fill it?
Stuffed Pandoro is a dessert that benefits from resting! You can prepare it a day in advance and store it in the fridge. The Pandoro absorbs the moisture from the creams and becomes softer and more flavorful.
