Pandoro with rum Chantilly cream. To serve this dessert, I chose a single-portion presentation that highlights each layer. A dusting of bitter cocoa but with the soft and buttery heart of pandoro.
After the holidays, there’s a constant presence in our kitchens: the pandoro box. Maybe we’ve opened too many, or received one too many, and now it’s there, starting to lose its original soft fragrance. But wait before turning it into a regular breakfast!
In the kitchen, nothing is wasted, especially when it comes to a rich dessert like pandoro. Today’s recipe is dedicated to ‘creative recovery’. Often, after a few days, pandoro tends to dry out, but that’s where the magic happens: its texture becomes perfect for holding a generous filling. I chose a Chantilly cream enriched with a hint of rum to balance the sweetness of the butter and give this dessert an extra boost. An anti-waste recipe that rivals high-pastry desserts.
Just a few minutes and a handful of ingredients are enough to create a scenic and fragrant dessert. My version includes a cloud of rum Chantilly embracing the slices of pandoro, restoring their softness and adding a gourmet touch. Ready to bring your holiday leftovers back to life?”
Decorate the surface with cream dollops using a piping bag and finish with cocoa. It’s the perfect dessert for a light but visually impactful end of meal, capable of transforming leftovers into a small pastry masterpiece.
These single-portion glasses are a blend of pandoro tradition and the indulgence of a rum-scented Chantilly cream, with the strong character of coffee as a contrast. It’s my way of offering you a bit more of that festive sweetness, served in a new outfit, perfect for impressing friends or indulging in a family treat.
Let’s get to work and revive the flavors of our Christmas!”
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
- Energy 664.52 (Kcal)
- Carbohydrates 63.42 (g) of which sugars 36.64 (g)
- Proteins 13.72 (g)
- Fat 37.42 (g) of which saturated 9.79 (g)of which unsaturated 3.44 (g)
- Fibers 11.96 (g)
- Sodium 159.19 (mg)
Indicative values for a portion of 150 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 for 6 Glasses
Pandoro with rum Chantilly cream
- 1 3/4 cups milk
- 3 egg yolks (large or 4 medium)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons rum (to be added off the heat)
- Half lemon peel (only the yellow part in wide strips)
- 1/2 teaspoon vanilla essence
- 1 cup whipping cream (cold from fridge)
- 3 tablespoons confectioners' sugar
- 1/2 pandoro (or panettone)
- 2/3 cup coffee (or child-friendly drinks like milk)
- as needed unsweetened cocoa powder
Tools
- 6 Glasses
- Electric Whisks
Steps
In a small pot, pour the milk and add the lemon zest (cut into wide strips, avoiding the white part) and vanilla essence.
Bring almost to a boil over low heat, then turn off the heat and let it rest for 5 minutes: this will allow the flavors to fully infuse.While the milk is infusing, in a large bowl or another thick-bottomed pot, mix the egg yolks with the sugar and a pinch of salt using a hand whisk. There’s no need to whip them, just ensure they are well combined.
Sift the cornstarch over the egg and sugar mixture and mix vigorously until you have a smooth, lump-free batter.
Strain the hot milk (to remove the lemon peels) and slowly pour it into the egg mixture, stirring continuously with the whisk.
Return everything to medium-low heat and continue stirring without stopping.
In a couple of minutes, you’ll see the cream start to thicken.
When you see the first bubbles, the cream is ready: turn off the heat immediately.Off the heat, gradually add the rum, continuing to stir with the whisk. Initially, it might seem like the cream struggles to absorb it, but keep stirring: it will become glossy, velvety, and fragrant.
Let it cool.
Once the pastry cream is well chilled, whip 1 cup of fresh cream with 3 tablespoons of confectioners’ sugar.
Briefly work the pastry cream with the whisk to make it creamy again, then gently fold in the whipped cream with upward movements.
Prepare the coffee with the moka and let it cool completely (without sweetening it).
Cut the pandoro or panettone into horizontal slices and, using a cookie cutter or a glass, cut out discs to fit your cups.Start by placing a generous layer of rum Chantilly cream at the bottom of the glass. This will immediately make the base of the dessert creamy.
Place the first disc of pandoro on top of the cream.
Moisten the pandoro with the cold coffee using a teaspoon.
Cover with another layer of cream and repeat the process with the second disc of pandoro and its respective coffee soak.
Finish off with a final layer of cream, perhaps creating small peaks with the piping bag for a visual effect like my photo.
The final touch…..
Don’t forget a generous sprinkle of unsweetened cocoa just before serving, so it stays nice and dark and doesn’t get absorbed by the moisture of the cream in the fridge.Enjoy your meal.
Tips
For a firm diplomatic cream that holds the decoration peaks, make sure the cream is ice cold from the fridge before whipping.
Adding rum off the heat is not just a flavor choice; it prevents the alcohol from separating the cream during cooking, making it glossy and silky.
If the pastry cream has small lumps after cooking, pass it through a fine mesh sieve while it’s still warm: it will become velvety.
Resist the temptation to sweeten the coffee. Pandoro is a leavened dough rich in sugar and butter; the bitterness of the coffee serves to “cleanse” the palate and enhance the rum’s aroma.
Pandoro acts like a sponge. Use a teaspoon or a brush: if you soak it too much, the dessert will lose its structure and liquid will settle at the bottom of the glass.
If you have crispy or toasted pandoro pieces, use them! Once moistened, they will become as soft as fresh ones.
Dust the unsweetened cocoa just a few minutes before serving. If done too early, the moisture from the cream will absorb it, making it dark and wet.
When placing the cream at the bottom or between layers, try not to dirty the edges of the glass. The beauty of this dessert lies in the clear layers of yellow (cream) and golden (pandoro).
Storage
This dessert is at its best after 3-4 hours in the fridge. The cold stabilizes the cream and allows the soak to distribute evenly in the pandoro.
Take the glasses out of the fridge about 10 minutes before serving: the butter aromas of the pandoro and rum will be better released.
FAQ (Questions and Answers)
We don’t like coffee, how can we replace it?
Milk and Cocoa Soak (Ideal for Everyone)
How to Make: Heat 7 oz of milk with a teaspoon of sugared cocoa or melted dark chocolate.
Why It Works: It echoes the final cocoa dusting and makes the glass similar to a refreshing cake.
Or…
Vanilla or Orange Soak
How to Make: Make a quick syrup by boiling 7 oz of water with 1/4 cup of sugar and some orange peel (or a vanilla pod).
The Extra Touch: If you want to maintain the alcoholic note, add a splash of rum to the cold syrup.
If you liked this recipe, click on many stars, thank you so much.
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