Stuffed Pandoro

Stuffed pandoro is a tasty idea to creatively repurpose this dessert typical of the Christmas period. You can choose different fillings, from mascarpone to chocolate cream. Here I propose a classic version with mascarpone cream.

Ingredients

• 1 pandoro
• 500 g of mascarpone
• 100 g of 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 whipping the egg yolks with the powdered sugar until you get a light and frothy mixture.
2. Add room-temperature mascarpone and the seeds from the vanilla pod (or a few drops of vanilla extract if you prefer).
3. Work the mixture until you have 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, obtaining 3 or 4 layers, according to your preference.
5. Spread a generous layer of mascarpone cream on each slice of pandoro, then reassemble the pandoro.
6. For an elegant finish, dust the surface with cocoa powder.
7. Let it rest in the fridge for at least one hour before serving. This allows the cream to set and the flavors to blend together.

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

Curiosity

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