PANDORO, COFFEE AND NUTELLA ZUCCOTTO,quick Christmas dessert easy and quick to prepare, a holiday recipe to make in no time, also great with pavesini or in single-serving version.
Simple and really delicious, the pandoro, coffee and Nutella zuccotto is a perfect dessert for the holiday season, great to serve both at Christmas and New Year’s with very simple and good ingredients.
The recipe for the pandoro, coffee and Nutella zuccotto is very simple, it is prepared in minutes with a filling of custard, cream, and coffee or mascarpone for the tiramisu version.
Follow me in the kitchen today there’s the pandoro, coffee and Nutella zuccotto.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 slices pandoro
- 2 cups heavy whipping cream (or mascarpone)
- 2 tbsps instant coffee
- 1 jar Nutella®
Steps
You can enrich the cream in two ways, either with custard or with mascarpone, egg yolk, and sugar as in tiramisu.
If you prefer, prepare the custard HERE and let it cool or work the yolk in a double boiler with sugar for 3 minutes, then remove from the stove and let it cool.
Whip the cream, set aside a bit for the coverage, add the coffee and mix everything well, or add the custard or work the mascarpone with the yolk and add the cream with the coffee.
Cut the slices in half or in 3 parts lengthwise, line a 250 g mold for zuccotto with parchment paper or film, arrange the pandoro slices, you can soak them if you prefer with milk.
Pour the cream, add the Nutella, stir with a toothpick and add a few teaspoons.
You can also close the base with pandoro, I didn’t, place it in the freezer for 3-4 hours.
Remove from the freezer, cover with cream and a dusting of cocoa, decorate with red fruits.
Bon appétit
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