The stuffed pandoro is a delicious Christmas dessert, perfect to serve during the holidays. This dessert is very easy to make, incredibly creamy, and inviting. Actually, I initially thought of a pandoro tiramisu to serve in individual cups. Kind of like my panettone cups with whiskey cream. However, while browsing the web, I was intrigued by various stuffed pandoro recipes and decided to try creating my own version.
This pandoro dessert is quick to prepare and perfect for enjoying this treat in a different and original way. It’s very simple to make. You just need to cut the pandoro in half, hollow it out, and fill it in layers alternating with pieces of pandoro, coffee soak, and mascarpone cream. A delicious cream without eggs, made only with cream and mascarpone. A dessert, therefore, with a taste very similar to tiramisu, but quicker and more original. However, I recommend preparing it in advance. This way, the pandoro will have plenty of time to absorb the coffee, and the cream will become even more compact. What do you say, shall we prepare it together? Then follow me to the kitchen, because the stuffed pandoro with cream and mascarpone will be ready in a click!
If you’re interested in other Christmas desserts, also read:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 942.01 (Kcal)
- Carbohydrates 82.94 (g) of which sugars 40.93 (g)
- Proteins 16.96 (g)
- Fat 60.59 (g) of which saturated 24.63 (g)of which unsaturated 0.08 (g)
- Fibers 9.66 (g)
- Sodium 381.25 (mg)
Indicative values for a portion of 331 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 pandoro
- 3/8 cup coffee
- 1 cup whipping cream
- 8.82 oz mascarpone
- 2/3 cup powdered sugar
- unsweetened cocoa powder (to taste)
- red currants (for decoration)
Tools
- Mixer
- Cutting Board
- Knife
- Piping Bag
Steps
First, prepare the coffee and let it cool. Then cut the pandoro 4 inches from the base. The top part won’t be discarded, but you can make tiramisu cups using the same recipe. Then, using a knife, hollow out the central part of the pandoro. Break it into small pieces and set them aside.
Next, whip the very cold cream from the fridge with the mascarpone and powdered sugar using electric beaters until you get a fluffy and frothy cream, and transfer it into a piping bag.
It’s time to assemble the dessert. Soak the inside of the pandoro with the coffee using a brush or a spoon. Spread a layer of mascarpone cream, add the pandoro crumbs and soak with more coffee. Continue this way until all the ingredients are used up.
Spread more cream on the last layer and place it in the fridge for at least 1 hour. Just before serving, dust with unsweetened cocoa and decorate with red currants.
Variations and Tips
The stuffed pandoro can be prepared in advance and stored in the refrigerator for up to one day. Instead of mascarpone, you can use ricotta or another spreadable cheese of your choice. If you prefer, you can decorate the pandoro with pomegranate seeds or fresh fruit.
