Tag: pandoro

pandoro with mascarpone cream, a masterpiece of high pastry making – Italian cuisine reinvented by Gordon Ramsay

pandoro with mascarpone cream, a masterpiece of high pastry making



The Pandoro it is a traditional dessert of the Christmas period in Italy, particularly associated with celebrations in the north of the country, especially in the area of Verona. His star shape eight-pointed symbolically represents i gifts from the Three Kings. However, this delicious dessert has gained popularity throughout the Bel Paese and beyond, becoming a Christmas cake iconic. The stuffed variant is a testimony to the continuous evolution of Christmas confectionery cuisine. There mascarpone cream, a fresh Italian cheese known for its creamy texture and delicate flavor, becomes the delicious heart of pandoro, made with fresh mascarpone, icing sugar and, sometimes, eggs. It gives a velvety texture and a rich flavor to this delight, without being excessively sweet. There history of pandoro has its roots in the 19th century, when the master pastry chef Domenico Melegatti from Verona created this dessert to celebrate Christmas. The original recipe includes ingredients such as flour, butter, sugar and eggs, which are carefully worked to obtain a soft consistency. Over the years, the preparation has undergone various interpretations, giving rise to creative and original variations. The procedure for preparing the pandoro stuffed with mascarpone cream involves the delicate opening of the pandoro, creating a central space in which to insert the emulsion. This is prepared separately. The procedure requires attention to detail, to preserve the integrity of the entire compound. Finally, the dessert can be accompanied by a dusting of icing sugar or decorated with one light icing for a touch of elegance. Give your guests a unique delicacy and prepare the pandoro stuffed with mascarpone cream. Your Christmas will be sweeter than ever!



Pandoro recipe decorated like a Pollock painting – Italian cuisine reinvented by Gordon Ramsay

Pandoro recipe decorated like a Pollock painting


If you want to serve the Pandoro in a truly original way, take a look at this idea that transforms one of the classic Christmas desserts into a masterpiece Jackson PollockAmerican painter considered one of the greatest representatives ofaction painting.

To make this decoration you will have to cover the pandoro with nuts cream and then say icing white to thus obtain a “canvas” on which to paint. At this point, with the help of a teaspoon, you will make some sketches with the colored icings (we chose red and green but you can opt for the colors you prefer). The “wow” effect will be guaranteed!

Discover these others too ideas for decorating pandoro and panettone.

Pandoro donut – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Pandoro donut - Misya's recipe


First of all, prepare the cheese frosting by simply mixing the mascarpone with the icing sugar.

Remove the bottom from the pandoro, then cut it lengthwise into thin slices.

Slightly overlapping them, use the pandoro slices to line the mold (if you don’t have a springform mold I recommend lining it first with cling film, so that it is easier to unmold the cake at the end).

Use the milk to lightly wet the pandoro, then add half the cream into the pandoro shell.
Also add a layer of Nutella and complete with the remaining cream.

Cover the filling with other slices of pandoro to close the donut, also wet these slices with milk and leave to rest in the fridge for at least 2 hours before turning the donut out of the mold and turning it onto a serving plate.

Prepare the 2 ganaches: chop the two types of chocolate separately; separately, heat the cream until almost boiling, then pour half of it over the dark chocolate and half over the white chocolate.
Mix (always separately) until the chocolate melts completely and you obtain 2 smooth creams.


Decorate the donut by pouring first the dark chocolate on top and then the white chocolate.

The pandoro donut is ready, all you have to do is decorate it as desired with the currants and serve it.


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