Stuffed Pandoro

Stuffed pandoro is a delicious idea for creatively reusing this typical Christmas dessert. You can choose different fillings, from mascarpone cream to chocolate cream. Here I propose a classic version with mascarpone cream.

Ingredients

• 1 pandoro
• 500 g mascarpone
• 100 g powdered sugar
• 3 egg yolks
• 1 vanilla pod (or vanilla extract)
• Cocoa powder (for decoration)
• Grated orange zest (optional)

Preparation

1. To prepare the cream, start by beating the egg yolks with the powdered sugar until you obtain a light and frothy mixture.
2. Add the mascarpone at room temperature and the seeds from the vanilla pod (or a few drops of vanilla extract if you prefer).
3. Work the mixture until you obtain a smooth and homogeneous cream. If desired, you can enrich it with grated orange zest to add a touch of freshness.
4. Cut the pandoro horizontally into 3 or 4 layers, depending on your preferences.
5. Spread a generous layer of mascarpone cream on each slice of pandoro, and then reassemble the pandoro.
6. For an elegant finish, dust the surface with cocoa powder.
7. Let it rest in the refrigerator for at least an hour before serving. This allows the cream to set and the flavors to meld.

The stuffed pandoro, especially when prepared with mascarpone cream, is a dessert that combines the tradition of the famous Veronese cake with the creaminess of a tiramisu, without using coffee.

Curiosities

The pandoro, a typical Veronese dessert, has ancient origins that are said to date back to the Venetian period, when nobles used to celebrate with a leavened cake in the shape of a star called “pane de oro” (golden bread), from which the current pandoro took its name. Its star shape was conceived by the entrepreneur Melegatti in 1894, inspired by the snowy mountains of Trentino-Alto Adige.