Put the mixture in a saucepan and cook over a low heat and stirring with a wooden spoon until the cream becomes thick and full-bodied. Then remove the saucepan from the heat, put the rum cream in a glass bowl and let it cool.Cut the pandoro into slices about 2 cm thick.
Form a rectangle, placing the slices of pandoro, on a surface covered with parchment paper, side by side and filling the empty spaces with other bits of pandoro. Then lightly moisten the pandoro base obtained with a syrup of water, sugar, rum and a lemon peel.Coprite with a sheet of parchment paper and flatten it all with a rolling pin, so as to form a uniform base without empty spaces.Stuff now with the rum cream leveling the cream as much as possible.
Roll from the longest part, helping with the baking paper to form a roll.
Once the roll has been formed, wet the surface a little with the advanced wets, then wrap it in the foil and place in the fridge to harden for an hour.
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