Stuffed Pandoro with Tiramisù Cream, a real delight as Jerry used to say! Follow the recipe step by step, and it will be very easy to prepare, you can make it with children, it will be very fun to share this moment with them.
Aren’t we getting close to Christmas? I’m starting to think about many ideas that we can bring to the table perfect for four or five people. It will be a different Christmas, but that doesn’t mean we have to give up cooking, testing new recipes with our loved ones, and enjoying them together with a nice slice of Stuffed Pandoro. Yesterday I introduced you to the Tiramisù Cream and today I’ll show you how I used it!
If you have guests and want to serve another Christmas dessert, try the Sweet Danubio with Jam, easy to prepare with my recipe!
This Pandoramisù is the perfect pandoro recycling recipe, which allows you to use leftover pandoro from the festive days. How many times have you wondered? And now how do I recycle the pandoro? Here’s my perfect solution! If by chance you stumbled across this recipe and it’s not Christmas, but rather Easter has just passed, try the Tiramisù in Easter Egg, easy, quick, and delicious to prepare!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Winter, Christmas
- Energy 1,034.35 (Kcal)
- Carbohydrates 99.10 (g) of which sugars 48.67 (g)
- Proteins 26.26 (g)
- Fat 62.74 (g) of which saturated 33.91 (g)of which unsaturated 3.14 (g)
- Fibers 11.13 (g)
- Sodium 686.29 (mg)
Indicative values for a portion of 125 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 a Stuffed Pandoro
- 1 pandoro
- to taste chocolate chips
- to taste unsweetened cocoa powder
- 1 glass coffee (in my case, American coffee powder)
- to taste powdered sugar
- 2 eggs
- 8.8 oz mascarpone
- 2 tablespoons sugar
- 1 pinch salt
Tools to Prepare a Stuffed Pandoro
- Coffee maker
- Bowl
- Pot
- Spatula
- Electric whisk
- Mold springform, 9 inches in diameter
Preparation of Stuffed Pandoro with Tiramisù Cream:
The first thing to prepare is the tiramisù cream, keep in mind that it should be made at least an hour before stuffing our pandoro. Here’s how to prepare it
We start by separating the yolks from the whites. In a bowl, we will put the yolks while the whites go into the pot. Make sure the eggs are at room temperature.
Whip the egg whites to stiff peaks with a pinch of salt. This is the most important step of the recipe. Be patient with the electric whisk, it will take about 4 – 5 minutes.
For years I have been doing this step in the pot because I believe it helps to speed up the process.
Wash the beaters well and now work the yolks. Add the sugar, it should become a nice light yellow and frothy mixture.
Now, with a spatula, add half the mascarpone and incorporate it into the yolks, then add the remaining amount.
Now we combine the two mixtures. Always with the spatula, pour the whipped egg whites into the bowl with the yolks and mascarpone, using upward movements to incorporate everything.
We have obtained the tiramisù cream, cover the bowl with cling film and let it rest in the fridge for at least an hour before using it.
After the cream has rested in the fridge for an hour, we can start with the actual preparation of our stuffed pandoro.
Cut the pandoro into layers not too thin, making stars.
Take a springform mold, in my case 9 inches, and line the bottom with parchment paper.
Place the base of our pandoro, the largest star we obtained from the various cuts.
Now we need to create the crown around it, very simply we will cut the pointed edges of each star, two points for each cut to cover the empty holes.
The effect is what you see from my photo, a beautiful crown.
Brush, with a kitchen brush, the entire base and edges of our pandoro with the coffee. As I mentioned, I chose instant coffee and did not add sugar.
Now pour the first layer of tiramisù cream on our base. Sprinkle with chocolate chips, dust with cocoa powder, and if you like, with instant coffee powder.
Now place the highest part of the star cuts we made, the pandoro’s hat to create a second layer.
Brush everything with the cream, I put all of it. I dusted with cocoa, added some more chocolate chips, then placed the 4 points as you see in the photo.
They too are dusted with unsweetened cocoa powder.
And our Stuffed Pandoro is ready, all that remains is to let it rest in the fridge for at least 4 hours before serving it to our loved ones or guests! The final step is to dust the outer points with powdered sugar, which I recommend doing only a few minutes before bringing it to the table.
Enjoy and Merry Christmas!
Storage:
The Stuffed Pandoro can be stored for up to two days in the fridge since the eggs are not cooked, it cannot be kept longer.
Notes:
Before serving it to guests, let it sit at room temperature for at least 10 minutes.
