Layered pandoro star with mascarpone cream

The Christmas layered pandoro is a dish that takes me back to the 1980s and 1990s, when I was cheerful and carefree in that lighthearted way typical of youth.

During the Christmas holidays, mascarpone was a widely used ingredient, often layered into pandoro.

At some point, layered pandoro became one of the desserts served at Christmas lunch and, as I recall, everyone loved it.

The cream is egg-free: mix mascarpone with powdered sugar and a little whipped cream, add some chocolate chips, and spread the delicious mixture on slices of pandoro. Once reassembled and decorated with a few fresh raspberries, it is beautiful to look at as well as tasty to eat.

I forgot the recipe for a long time, until a few years ago, when I made it for a wish lunch for Christmas with my friends. So I started bringing it back to my Christmas or Christmas Eve table.

I serve it dusted with powdered sugar.

You can prepare the cream one or two days in advance. Sometimes, if I’m in a hurry, I fill it the day before and add raspberries and powdered sugar before serving. Finally, I’ll let you in on a secret: I love the leftovers a day or two later when the cream has blended with the pandoro.

If you’re looking for other Christmas recipes, click on the link: HERE.

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Layered pandoro star with mascarpone cream

Layered pandoro star is a family Christmas tradition. Mascarpone cream with chocolate chips is easy to make and turns this pandoro special. Not a single slice will remain!

Course Dessert

Cuisine Italian

Keyword #christmas, Chocolate drops, Italian Christmas traditions, Layered pandoro, Layered pandoro star, Mascarpone cheese, Pandoro

Prep Time 30 minutes minutes

Servings 8 servings

Ingredients

• 1 kg of pandoro
• 500 g of mascarpone cheese
• 100 g of heavy cream
• 70 g of icing sugar
• 70 g of chocolate drops
• powdered sugar and fresh raspberries to decorate

Instructions

• Slice the pandoro horizontally and get 6-7 slices of the same thickness (about 1 cm). Set aside.
• Whip the heavy cream with the sugar in a large bowl, add the mascarpone, and mix the mixture with a spatula.
• Starting from the base of the pandoro and working your way up to the top, spread the mascarpone cream on each slice, adding chocolate chips on each layer. Arrange each pandoro layer offset from the previous one.
• Decorate each pandoro tip with a fresh raspberry.
• Sprinkle with powdered sugar before serving.

Food tip

• You can layer the pandoro the day before and store it in a cool room, not necessarily in the refrigerator.