Making homemade pandoro was an exciting experience. One of those satisfactions that stays with you. However, I wanted to bring it to the table in a new, more elegant, and surprising way. Hence, my stuffed pandoro with mascarpone cream: simple, original, and truly spectacular.
No overlapping slices. This time I chose a different presentation. I cut the top of the pandoro, gently hollowed out the inside, and set aside the crumbs. I mixed them with my eggless mascarpone cream made with the Bimby, soft and delicious, and filled the pandoro to the brim. On top, I added fresh blueberries, currants, and powdered sugar. A touch that immediately says Christmas.
It’s one of those clever ideas that solves a dessert at the last minute. Perfect when friends or family arrive unexpectedly and you want to serve something beautiful, quick, and irresistible.
If you want to try it, let’s start right away!
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- Difficulty: Very easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- 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
- 17.6 oz pandoro
- 8.8 oz mascarpone
- 1.1 cups heavy cream
- 0.35 cups powdered sugar (+ 20 grams for dusting)
- as needed blueberries
- as needed red currants
Useful tools
- Plate
- Food processor
- Knife
Steps
To prepare the stuffed pandoro, you can buy a ready-made pandoro or use a homemade one. The result will be delicious in both cases.
With the Bimby
Place the butterfly whisk in the bowl, add the cream and powdered sugar, and whip for 2 minutes at speed 4. Add the mascarpone and continue for 1 minute at speed 4. The cream is ready: transfer it to a bowl and store it in the refrigerator for a couple of days, covered with plastic wrap.
With electric whisks
Pour the cream and mascarpone into a bowl. Soften the mascarpone with a spatula, then add the sifted powdered sugar. Whip with the whisks for about 2 minutes until you get a compact and homogeneous cream. The cream is ready to use.
Cut the top part of the pandoro, about 2-2.5 inches. Carefully hollow out the inside without breaking the structure, using a knife. Remove the center part and also cut the internal tips, leaving some thickness to keep the shell stable. Set aside all the inside part as it will be needed for the filling along with the mascarpone cream.
Fill the pandoro alternating the mascarpone cream with the crumbs that you set aside. Continue until you reach the surface. Decorate with blueberries, fresh currants, and a sprinkle of powdered sugar.
The stuffed pandoro is ready to be served.
Storage and useful tips
The stuffed pandoro can be stored in the refrigerator for 2 days, well covered with plastic wrap or in an airtight container. I recommend taking it out 10-15 minutes before serving to bring the cream back to a soft and perfect consistency.
If you want a fresher effect, you can add some pieces of fresh fruit in the filling, like blueberries or strawberries.
For a gluten-free version, you can use a gluten-free pandoro and ensure that the powdered sugar is certified.
If you prefer a lighter cream, you can replace half of the mascarpone with well-drained ricotta.
For an even more indulgent touch, you can add chocolate chips or a spoonful of spreadable cream in the filling.
FAQ (Questions and Answers)
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