Tag: pandoro

Pandoro and mascarpone balls – Italian Cuisine

»Pandoro and mascarpone balls

First, whip the cream fresh from the fridge, then add it to the mascarpone.
Separately, cut the pandoro into slices and then break it up.

Add the pandoro to the frosting, trying to obtain a uniform mixture, then, with slightly moistened hands, create balls of mixture the size of a walnut, flatten them, put a little nutella in the center and close the mixture on the cream.

Let your truffles rest in the fridge for at least 30 minutes, then pass them in the cocoa, making it adhere evenly.

The pandoro and mascarpone balls are ready, you just need to serve them.

Trifle with chocolate cream, caramel flakes and pandoro – Italian Cuisine

Trifle with chocolate cream, caramel flakes and pandoro

1) Put soak the gelatin in cold water. Chop the chocolate and melt it in a bain-marie. Mounted the egg yolks with 60 g of powdered sugar until the mixture is light and fluffy. Add half of the warm cream and milk, the clove pepper and cook in a bain-marie for 10 minutes. In the end incorporated the melted chocolate and the drained and squeezed gelatin and let it cool.

2) Cut the pandoro with cubes, sprinkle them with the remaining icing sugar and 1 teaspoon of cinnamon e let them toast in the oven at 200 ° for 5-6 minutes.

3) Arrange 1/3 of the pandoro on the bottom of a large 18 cm diameter cup. Cover with 1/3 of the cream and make another 2 layers alternating the pandoro and the chocolate cream. Transfer the dessert in the fridge for 1 hour.

4) Jumbled up in a saucepan the honey with the icing sugar and heat over low heat, without stirring, until a golden caramel is formed. Roll it out in a very thin sheet on a sheet of baking paper and let it cool. Before serving mounted the remaining cream and distribute it on the cake. Complete with the remaining cinnamon and the chopped caramel.


Posted on 23/12/2021


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Pandoro star with mascarpone – Italian Cuisine

»Pandoro star with mascarpone

First, whip the cream, cold from the fridge.

Separately, work the mascarpone with the sugar, then gently add the cream as well, with a movement from the bottom up.

Cut off the top of the pandoro, about 10 cm from the base, then dig out the crumb leaving a shell of a couple of cm.

Prepare the syrup by bringing the water with sugar and orange peel to a boil and lightly wet the pandoro.
Using a pastry bag, stuff the pandoro with the cream, trying to fill the corners of the star well, then let it rest in the fridge for at least 2 hours.

The mascarpone pandoro star is ready: wait for the last moment to decorate it with fresh berries and icing sugar (but you can also use unsweetened cocoa, chocolate chips, dried fruit or whatever you like).

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