PANDORO SWIRL ROLLS: Bring these delicious treats to the table this Christmas!

published on 3 December, 2025 at 11:13

INGREDIENTS (for about 16 rolls)

4–5 slices of pandoro

200g hazelnut cream

250g mascarpone

200g dark chocolate

METHOD

1. Add the mascarpone and hazelnut cream to a large bowl.

2. Mix with an electric mixer until smooth and creamy.

3. Cut the pandoro into slices about 2 cm thick, using a bread knife.

4. Remove the crust at the base of each slice.

5. Flatten the slices with a rolling pin.

6. Spread 1–2 tablespoons of cream over each slice, avoiding the edges.

7. Roll up each slice, wrap it in plastic wrap, and place it in the freezer for about 20 minutes.

8. Slice the rolls into rounds about 3 cm thick, using a cutting board and a serrated knife.

9. Dip the base of each roll into previously melted dark chocolate.

10. Let them dry on a rack or a plate, placing the chocolate side facing up.

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