The pandoro filled with mascarpone rum cream is a delicious twist on this traditional Christmas dessert. I found this recipe on the blog “Imprastando” by Giovanna, and it piqued my curiosity, so I decided to give it a try. The result was more than satisfying, a delightful cream that complements the pandoro, which is soaked with coffee. So much flavor and taste in just a few simple steps!
For more ideas, check out the collection Dolci con il pandoro
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stove
Ingredients
- 1 Pandoro
- 17.64 oz Mascarpone
- 3 Egg yolks
- 1 Egg white
- 6 tablespoons Sugar
- Half small glass Rum
- as needed sweetened coffee
- Small roses
- Candied cherries
Preparation
To make the pandoro filled with mascarpone rum cream, beat the egg yolks with the sugar, gradually add the mascarpone and rum, stirring gently from bottom to top. Whip the egg white until stiff and fold it into the mascarpone cream, still stirring gently from bottom to top. Let it rest in the fridge for about ten minutes.
Take the pandoro and dust it with powdered sugar (shaking it inside the plastic package), cut horizontally into 0.8-inch slices, and soak each slice with the sweetened coffee. Fill the pandoro with the cream (reserving some for decoration) starting from the largest slice. Stack the slices on top of each other, not aligning the tips.
Put the remaining cream in a piping bag with a star tip and create tufts on the tips of the pandoro. Place either a candied cherry or a small rose on each tuft. You can get creative with the decoration, using sprinkles and colored balls. Let it rest in the fridge for a couple of hours before serving.
In a small pot, pour 1 oz of water and 2.82 oz of sugar, mix well, and heat the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Put the egg yolks in a bowl and gradually add the syrup while continuing to whip until completely cooled.
In a bowl, whip the egg white. Meanwhile, in a small pot, pour 0.56 oz of sugar and 0.28 oz of water. Mix well, heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Gradually pour the syrup onto the egg white and continue to whip until well combined.
Once the eggs are pasteurized, you can proceed to make the cream, obviously omitting the sugar used for pasteurization.
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