Stuffed pandoro bottom: how to recycle it with a delicious recipe!

published on 7 January, 2022 at 17:55

INGREDIENTS

250ml (1 cup) full-fat cream;
200g (1 cup) mascarpone;
60g (⅓ cup) sugar;
2 egg yolks;
1 pandoro;
Berries, mint, powdered sugar for decor.

METHOD

Beat mascarpone with egg yolks and sugar.
Separately whip full-fat cream until stiff.
Fold cream into the mascarpone mixture.
Hollow out the bottom part of the pandoro.
Fill the pandoro with cream using a piping bag. Decorate with berries, mint leaves, and powdered sugar.

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