Pandoro Crown

The Pandoro Crown is a festive recipe that transforms the classic pandoro into a delicious cake. It can be filled in various ways, but here I propose a version with mascarpone cream and fruit decorations.

Ingredients

• 1 pandoro
• 250 g of mascarpone
• 100 g of powdered sugar
• 2 eggs (with the yolks separated from the whites)
• Fresh fruit to taste (for example strawberries, kiwi, raspberries)
• Liquor of choice (for example rum or alchermes) for soaking the pandoro, optional
• Powdered sugar for decoration

Preparation

1. Start by separating the yolks from the whites of the eggs. Whip the yolks with the powdered sugar until you get a light and foamy mixture.
2. Add the mascarpone to the whipped yolks and gently fold it in until you have a smooth cream.
3. In another bowl, whip the egg whites until stiff peaks form and then gently fold them into the mascarpone cream to maintain a fluffy structure.
4. Cut the pandoro horizontally into 3 or 4 layers, depending on its height.
5. If you wish, you can moisten each layer of pandoro with a little of the chosen liquor.
6. Spread a layer of mascarpone cream on each slice of pandoro, then carefully overlap them.
7. Once you have finished composing the crown, also cover the outside with the remaining mascarpone cream.
8. Decorate the crown with the fresh fruit of your choice, arranging it harmoniously.
9. Refrigerate for at least an hour before serving.
10. Before serving, sprinkle lightly with powdered sugar for a snowy effect.

Curiosity

The pandoro, a traditional Christmas sweet from Verona with a characteristic star shape, is often appreciated for its simplicity and softness. With this recipe, it is transformed into a sort of stuffed cake, ideal for special occasions, while maintaining its lightness thanks to the mascarpone cream and the addition of fresh fruit that balances with a touch of acidity. Its star shape can still be appreciated thanks to the visible layers of pandoro and cream once sliced.