Pandoro with Mascarpone Cream
Pandoro with Mascarpone cream is a festive and indulgent dessert, especially popular during Christmas. It’s easy to prepare in advance, making it a favourite centrepiece for holiday celebrations. To assemble, the Pandoro is sliced horizontally into thick layers, with each slice alternately offset to create a decorative star effect. The mascarpone cream is spread between the layers, and the dessert is often garnished with powdered sugar, candied cherries, pralines, or chocolate decorations. After assembly, the dessert is chilled for a few hours to enhance the flavours and firm the layers.
Ingredients
- Pandoro, Albertengo
- 4 egg yolks
- 2 egg whites
- 80g of sugar
- 500g of mascarpone
- 2-3 tablespoons of rum
Method
- Whip the 4 egg yolks together with the 80 g of sugar until they are frothy, using an electric whisk.
- Work the mascarpone with the rum, mixing them well with a spoon.
- Pour the whipped egg yolks into the mascarpone and mix gently.
- Whip 2 egg whites until stiff and incorporate them into the mixture, mixing from bottom to top to keep the cream soft.
- Store the mascarpone cream for pandoro in the refrigerator until ready to use.