Pandoro Star
An Italian Christmas Cake that combines pandoro soaked in contreau, filled with a soft mascarpone cream and topped with fresh berries.
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Ingredients
- Half of a Pandoro
- 500g/1.1lb Mascarpone Cheese
- 100g/3.5oz Icing Sugar (Powdered Sugar)
- 250ml Double Cream (Heavy Whipping Cream)
- 75g/2.6oz Dark Chocolate (Good quality of your choice)
- 1 Tsp Orange Zest
- 1 Tsp Vanilla Essence
- 80 Water ml
- 50 Contreau ml or another aromatic liqueur
- 150 ml Fresh Cream, whipped (Whipping Cream)
- Raspberries
- Blueberries
- Red Berries
- Rosmary Sprigs for garnish
- Icing Sugar for dusting
Main:
Filling:
Liqueur Syrup:
Topping:
Method
- Cut the pandoro in half, about 8cm from the base up. You will only use the base, then score the inside with a knife, staying just under 1cm from the outside, to empty it out.
- Prepare the syrup with water and contreau and brush the inside of the pandoro.
- Thinly slice and chop the chocolate.
- In a bowl, combine the mascarpone, icing sugar and vanilla essence and whisk together until smooth. Add the double cream and whisk until soft peaks form. Fold in the orange zest and chocolate shavings.
- Spoon the cream to fill the pandoro and refrigerate for 30 minutes before you top with piped whipped cream.
- Pipe whipped cream on top and finish off with a decoration of fresh berries and rosmary sprigs. Dust with icing sugar before serving.
- Store covered in the refrigerator until serving.
- Enjoy!
Pandoro Star -
Filling -