How to use pandoro for amazing desserts!

Name: How to use pandoro for amazing desserts!
Uploaded: 2018-12-11T10:14:23Z
Duration: PT195.439S
Channel: Top Cookist ideas

published on 11 December, 2018 at 11:14

Pandoro cake:

one Pandoro,
300ml whipping cream,
300g mascarpone cheese,
10 chocolate and hazelnut pralines,
4 teaspoons of hazelnut cream.

Preparation:
Slice the pandoro. Two of the slices will be used for the base and the second layer of the cake the rest will need to be cut in half and will be used as the frame of the cake. In the meantime, beat the whipping cream and add the hazelnut cream to it. Then add the mascarpone cheese and the pralines. Pour this mixture over the pandoro, repeat with another slice of pandoro and more cream. Decorate the cake using hazelnut cream and the whipped cream mixture. Freeze for one hour or refrigerate for 2/3 hours.

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Pandoro roulade:

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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Pandoro truffles:

INGREDIENTS
300g pandoro
50g white hazelnut cream
100g mascarpone cheese
one espresso coffee

hazelnut cream, as needed
dark chocolate, as needed
chopped hazelnuts
chopped pistachios
shredded coconut

DIRECTIONS
1. Crumble up the pandoro and mix it together with the hazelnut cream, mascarpone cheese, and the coffee. Shape this mixture into small balls. To make them even tastier, fill the center with hazelnut cream.
2. Freeze the truffles for one hour.
3. Dip the truffles in melted chocolate and sprinkle with chopped hazelnuts, chopped pistachios or shredded coconut.