Decadent Pandoro Cake from Dolce Italian Recipes
Pandoro is, with panettone, a classic Italian Christmas dessert. This star-shaped brioche, vanilla-scented and rich in butter, is originally from Verona. Created in the mid-19th century, it’s said to have evolved from the nadalin, the Venetian pan de oro, or even the Kugelhupf that the Austrians brought to Veneto. This ultra-decadent version, decorated like a little Christmas tree, is perfect for impressing your guests during the festive season.
- 30 minutes preparation time
- Serves 10
- 3 egg yolks, at room temperature
- 50 g (1¾ oz) raw (demerara) sugar
- 40 ml (1¼ fl oz) of your choice of alcohol such as rum, dry (fine) Marsala or amaretto, or the seeds of 1 vanilla bean.
- 250 g (9 oz) mascarpone cheese
- 250 ml (9 fl oz/1 cup) thin (pouring) cream, well chilled
1 artisanal pandoro, 1 kg (2 lb 4 oz)
- seeds from 1 pomegranate, or 100 g (3½ oz) redcurrants
- 2 tablespoons icing (confectioners’) sugar, for dusting
Beat the egg yolks in a large bowl with the sugar and alcohol or vanilla seeds, until the mixture is pale and light. Add the mascarpone and whisk until it becomes thick and creamy. In a separate bowl, whip the cream and fold it gently into the mascarpone mixture.
Cut the pandoro into horizontal slices about 2 cm (¾ inch) thick. Cut the widest slices into two or three pieces.
To serve, reassemble the pandoro in a star shape. Using a spatula or piping (icing) bag, spread the slices with mascarpone cream and scatter with the pomegranate seeds, then stack them on top of each other.
Decorate with the remaining pomegranate seeds. Using a sieve, dust the cake with icing sugar.
Tip from kikstock:
You can slice the pandoro ahead of time: place the slices back in its plastic packaging so it doesn’t dry out and fill with the cream mixture at the last moment. You can also serve the pandoro sliced into star shapes with the filling on the side.