Pandoro roulade: a great idea to use up leftover pandoro!

published on 30 December, 2017 at 13:00

Prepare this delicious dessert, made with pandoro, in just a few minutes

INGREDIENTS
one pandoro
one espresso coffee

for the cream filling
80g powdered sugar
100g hazelnut cream
350 g mascarpone cheese

cocoa powder, as needed

DIRECTIONS
1. Slice the pandoro, place the slices next to one another on a sheet of plastic wrap. Flatten them using a rolling pin.
2. Brush coffee over the pandoro, add the mascarpone cream and roll everything up.
3. Refrigerate the roulade for at least 2 hours.
4. Dust with cocoa powder and cut it into one cm slices before serving.

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