Charlotte with pandoro and orange mascarpone cream a delicious easy Christmas dessert perfect to serve during all the holiday season or after the holidays to use up leftover pandoro. The orange mascarpone cream is made with a few ingredients and stays firm even when sliced. Be sure to prepare it the day before serving so it has time to rest in the fridge and the cream becomes more solid and firm. The mascarpone cream is enriched with whipped cream and condensed milk, a delicious camy cream with the addition of orange which makes it fragrant and tasty. If you love desserts with pandoro, I recommend also trying the PANDORO FILLED WITH TIRAMISU, the PANDORO FILLED WITH PISTACHIO, the TIRAMISU WITH PANDORO AND NOUGAT, Cup of pandoro and coffee cream, the ZUCCOTTO OF PANDORO WITH NOUGAT.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients to prepare the charlotte with pandoro
- 3 slices pandoro
- 6 oz condensed milk
- 8.8 oz mascarpone
- 7 oz fresh heavy cream
- 1 orange (organic untreated)
- as needed whipped cream
- as needed dark chocolate (shaved)
Preparation of the charlotte with pandoro
Let’s start preparing the Charlotte with pandoro and orange mascarpone cream by pouring the fresh cream into a bowl and whipping it with an electric mixer.
In another bowl, place the mascarpone, work it with a fork to make it creamy, then gradually add the condensed milk while whipping with an electric mixer, until you get a whipped and homogeneous cream.Wash and dry the orange and grate the peel over the mascarpone cream, then incorporate it into the cream. Add the previously whipped cream and incorporate it with a spatula with movements from top to bottom to avoid deflating the mixture.
Cut the orange in half, from which you previously grated the peel, squeeze it and set the juice aside.
Take the pandoro, cut off the base that we don’t need and then cut 3 slices about 3/4 inch thick. Leave one slice whole for the base, and cut the other two into 4 parts.
Place the whole slice on the bottom of the cake tin and insert the tips of the cut pandoro along the edges of the cake tin to create the outer part of the charlotte. Using a brush, wet the base and edges of the charlotte with the orange juice.
Now pour the mascarpone cream and level it with a spatula or a knife. Place in the fridge for 12 hours.
When serving the Charlotte with pandoro and orange mascarpone cream, decorate it with dollops of whipped cream, shaved dark chocolate, and a slice of orange.
