Making the entirely homemade pandoro was a great satisfaction, but I liked the idea of serving it in a more scenic way, so I prepared the pandoro stuffed with mascarpone cream.
This recipe I propose is a bit different from the usual ones, I didn’t cut the whole pandoro and I didn’t stack the slices on top of each other, although very beautiful, scenic, but now seen and seen again, so I wanted to do it differently, and I must admit it is beautiful, delicious, and all my guests loved it. The preparation is very simple, I cut the ‘hat’ of the pandoro, carved out its inside without breaking it and set it aside, then filled it with a delicious Bimby eggless mascarpone cream enriched with the crumbs from its inside and finally topped with fresh blueberries, red currants, and powdered sugar for tradition.
A great last-minute idea to consider when friends or unexpected relatives arrive during and after the Christmas holidays and you want to serve a quick and delicious dessert.
Did I intrigue you? Then let’s prepare it together!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 515.11 (Kcal)
- Carbohydrates 39.44 (g) of which sugars 19.75 (g)
- Proteins 8.19 (g)
- Fat 37.00 (g) of which saturated 14.79 (g)of which unsaturated 0.00 (g)
- Fibers 1.11 (g)
- Sodium 201.53 (mg)
Indicative values for a portion of 120 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 Pandoro Stuffed with Mascarpone Cream
- 1 lb lbs pandoro
- 8.8 oz mascarpone
- 1 cup cups heavy cream
- 1/3 cups powdered sugar (+ 2 tbsps for dusting)
- as needed blueberries
- as needed red currants
Tools
- Plate
- Food Processor
- Knife
Steps
To make the stuffed pandoro you can buy a ready-made pandoro or make it at home.
With the Bimby
Put the butterfly attachment in the bowl, pour in the cream and powdered sugar and set for 2 minutes at speed 4. Add the mascarpone and continue to whip for 1 minute at speed 4. The cream is ready, place it in a bowl and it can be stored in the fridge for a couple of days covered with cling film.
With Electric Whisks
In a bowl pour the cream and mascarpone. With a kitchen spatula, mix to soften the mascarpone. Add the sifted powdered sugar. Whip with the electric whisks until you have a firm mixture, about a couple of minutes. The cream is ready.
Cut the top of the pandoro about 2-2.5 inches (5-6 cm), carve and remove its inside, being careful not to break it, with the help of a knife cut the internal edges of the tips leaving some thickness. The inner part will be used for the filling along with the mascarpone cream.
Fill the pandoro with the mascarpone cream alternating with the filling you set aside, then finish the recipe with all the pandoro filling, decorate with fresh blueberries and red currants and sprinkle with powdered sugar.
