What happens when the soft golden dough of the pandoro meets the velvety creaminess of a mascarpone mousse? It becomes a spectacular dessert, capable of turning the end of a meal into a moment of pure bliss.
It is the perfect dessert for those who want to impress guests without spending hours in the kitchen, bringing to the table the elegance of tradition revisited with a touch of modern indulgence.
In fact, its preparation, once the eggless mascarpone mousse is ready, is really easy and quick, after which you can unleash your creativity for the decoration. I used some red fruits but chocolate flakes, decorated cookies, etc., will also work well.
Now take a minute to read the recipe and then… let’s cook and let’s eat!!
See also
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 pandoro
- 400 g mascarpone
- 1 2/3 cups heavy cream
- 3/4 cup powdered sugar
- to taste red currants
- to taste raspberries
Tools
- 2 Bowls
- 1 Mixer electric
- 1 Hand whisk
- 1 Knife
- 1 Spatula silicone
Steps
To prepare the stuffed pandoro, start with the eggless mascarpone mousse.
First, pour the cold heavy cream into a bowl and use an electric mixer to whip it to stiff peaks. Cover the bowl and refrigerate it while you prepare the mascarpone cream.
In a bowl, combine the mascarpone and powdered sugar and mix with a hand whisk until smooth and homogeneous.
Retrieve the whipped cream and gently fold it into the mascarpone mixture, a little at a time, using upward movements. Use a silicone spatula for this step.
At this point, take the pandoro and cut it in half horizontally. Save the top half for other uses or to dip in milk.
Place the base of the pandoro on a serving plate and, using a knife, cut out the crumb following the star shape and remove the central crumb.
Fill a piping bag with the mascarpone mousse, fill the pandoro, and create a red fruit arrangement on top. Keep it refrigerated until serving.
Before serving, dust the filled pandoro with some powdered sugar 😉.
Storage
The pandoro filled with eggless mascarpone mousse can be stored in the fridge in an airtight container for 1-2 days.
Notes
Avoid removing too much crumb and getting too close to the edges and base of the pandoro to prevent the mousse from collapsing when slicing the dessert.
