Making the homemade pandoro was a great satisfaction, but I really 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 did not cut all the pandoro and I did not place the slices overlapping each other, for goodness sake very beautiful, scenic, but now seen and reviewed so I wanted to do it differently, and I must admit that it is beautiful, delicious and my guests loved it. The preparation is very simple, I cut the “cap” of the pandoro, hollowed out its interior without breaking it, and set it aside to fill it with a delicious eggless Bimby mascarpone cream enriched with the crumbs of its interior and finally I placed fresh blueberries and red currants on top and powdered sugar for tradition.
A great last-minute idea to keep in mind when during and after the Christmas holidays unexpected friends or relatives arrive 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 the Stuffed Pandoro with Mascarpone Cream
- 1 pandoro (about 1 lb 1 oz)
- 1 cup mascarpone
- 1 cup heavy cream
- 5 tbsps powdered sugar (+ 2 tbsps to sprinkle)
- to taste blueberries
- to taste red currants
Tools
- Plate
- Food Processor
- Knife
Steps
To make the stuffed pandoro you can buy a ready-made pandoro or you can make it at home.
With Bimby
Place the butterfly in the bowl, pour the cream and powdered sugar and set for 2 minutes at speed 4. Add the mascarpone and continue mixing for 1 minute at speed 4. The cream is ready, place it in a bowl and it can be stored in the refrigerator for a couple of days covered with food wrap.
With Electric Mixers
In a bowl, pour the cream and mascarpone. With a kitchen spatula, mix to soften the mascarpone. Add the powdered sugar, sifting it well. Beat with electric mixers until a compact mixture is obtained, for about a couple of minutes. The cream is ready.
Cut the top part of the pandoro about 2-2.5 inches, scoop out and remove its interior, being careful not to break it, using a knife cut the internal edges of the tips leaving a little thickness. The internal part will be used for the filling along with the mascarpone cream.
Fill the pandoro with the mascarpone cream alternating it 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.
