{"id":39719,"date":"2023-12-24T21:24:58","date_gmt":"2023-12-24T20:24:58","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=39719"},"modified":"2025-12-22T17:09:19","modified_gmt":"2025-12-22T16:09:19","slug":"layered-pandoro-star-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/layered-pandoro-star-recipe\/","title":{"rendered":"Layered pandoro star with mascarpone cream"},"content":{"rendered":"

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.<\/p>\n

During the Christmas holidays, mascarpone was a widely used ingredient, often layered into pandoro.<\/p>\n

At some point, layered pandoro became one of the desserts served at Christmas lunch and, as I recall, everyone loved it.<\/p>\n

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.<\/p>\n

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.<\/p>\n

I serve it dusted with powdered sugar.<\/p>\n

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.<\/p>\n

If you’re looking for other Christmas recipes, click on the link: HERE<\/b><\/a>.<\/p>\n

Keep in Touch<\/b><\/h5>\n