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