The Nutella Pandoro Roll is a no-bake dessert that’s incredibly easy, quick, and outrageously delicious. I don’t know about you, but even though Christmas and New Year’s are over, I still have panettones and pandoros to consume. So, I decided to prepare a dessert loved by everyone, young and old, using the leftover pandoro instead of the classic sponge cake. How spectacular! The Nutella Pandoro Roll is indulgent and super soft, thanks also to a little trick that keeps it from being too dry. You must try it because it will literally disappear!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 oz water
- 2 tablespoons sugar
- 2 teaspoons unsweetened cocoa powder
- 1 pandoro
- as required Nutella®
Steps
The Nutella Pandoro Roll is very simple and quick to prepare. First, make the syrup by dissolving the sugar and unsweetened cocoa in hot water (bring it to a boil, heating it in the microwave or in a double boiler).
Cut the pandoro into slices about 1 inch thick and, on a sheet of cling film, form a rectangle by fitting the slices together. Trim the edges to even them out, use the trimmings to fill any gaps, and roll over it with a rolling pin.
Moisten the pandoro base with the syrup made earlier and spread some Nutella over the surface, leaving a little space along one edge to roll the dessert without the filling spilling out. If the Nutella is not creamy enough, heat it quickly in the microwave or in a double boiler.
Using the underlying cling film, roll the dessert and close it like a candy. Let the Nutella Pandoro Roll rest at room temperature for at least 2-3 hours so that it takes shape and absorbs the flavors.
Unwrap the Nutella Pandoro Roll and decorate it as you like. I sprinkled cocoa powder and powdered sugar on top (I cut 1.2-inch strips of parchment paper and placed them on the dessert, first dusting with cocoa and then with powdered sugar) and made star shapes from the remaining pandoro, which I then skewered on the dessert with a toothpick.
Advice:
The Nutella Pandoro Roll can be stored at room temperature for 3-4 days. If you use milk for the syrup instead of water, you will need to keep it in the fridge. You can also use panettone instead of pandoro. I used a 1 kg pandoro, but a 750 g one is fine too; in this case, cut 0.8-inch thick slices.
More desserts with pandoro HERE
