Panettone or Pandoro? During the Christmas period, the question comes up every year and the answer is always very difficult. For those who don’t particularly like pandoro as it is, this year we offer you an alternative that will make you change your mind: the stuffed pandoro with mascarpone cream, decorated with red fruits and icing sugar, a delicious and ideal variant to be served to your diners at the end of Christmas dinners, but also as a snack on holiday afternoons. A recipe that will appeal to young and old, very easy and quick to make, without cooking. A few ingredients and a few tricks will give you a mouth-watering dessert! If you want to prepare everything with your own hands, you can use our pandoro recipe with the quick method.

Preparation

1

Separate the yolks from the albumen. Beat the egg whites until stiff for at least 3 minutes with an electric beater at high speed or with a planetary mixer.

2

In another bowl, whisk the egg yolks with the sugar until you get a light cream. It will take about 4 minutes.

3

Add the egg yolks to the mascarpone, mixing until a smooth cream is obtained.

4

Incorporate the whipped egg whites into the mixture and mix them delicately with a spatula, from the bottom up, to obtain a compact cream.

5

Now prepare the syrup. Pour water and sugar into a saucepan and heat everything over medium heat. The sugar must melt completely but it must not come to a boil. Then add the marsala or rum. Stir and remove from the heat, pour the liquid into a small glass bowl and let it cool.

6

Cut the pandoro horizontally into slices about 2 centimeters thick. Keep about a glass of mascarpone cream aside.

7

Place the pandoro base on the serving plate and brush the syrup with a kitchen brush. Then spread two tablespoons of mascarpone cream over the entire surface of the slice.

8

Position the next slice so that the ends of the pandoro cross. Wet and stuffed. Continue in this mode for all layers.

9

Decorate the tips of the pandoro with tufts of cream, using a candy syringe with a star nozzle. Sprinkle with powdered sugar and complete the decoration.

10

Complete the decoration with raspberries, blueberries, currants and mint leaves. Leave to cool in the refrigerator for at least 1 hour before serving.

Advice and tips

Pandoro with mascarpone cream can be kept in the fridge, in a closed cake tin, for a maximum of 1 day.

The mascarpone cream must be very full-bodied, it must not be liquid. Then carefully mount the egg whites, making sure they are firm and compact. You can replace the egg white with 300 grams of whipped cream.

Use glass or steel bowls, very cold, in order to whip the mixture more easily.

You can change the filling of the pandoro as you like, filling it with a very tasty orange cream that you can mix with mascarpone, delicious in winter. Match the orange cream with chocolate flakes white and dark chocolate!

Used always fresh eggsand, or pasteurize them. To pasteurize eggs, whisk yolks and whites in a bowl while cooking in a bain-marie, then with a pot of hot water underneath. Use a cooking thermometer. The eggs will be pasteurized when they reach 60-65°. Using fresh eggs from certified origin or pasteurized eggs is important to ensure safety in the consumption of raw eggs.

History

Pandoro was born on October 14, 1884 when Dominic Melegatti, a pastry chef from Verona, presented the recipe to the Ministry of Agriculture and Commerce of the Kingdom of Italy, registering the patent in his name. From that moment on, the pandoro recipe was never changed. The name “pandoro” derives from the color of the dough, a bright yellow, reminiscent of golden shades.