Dolce: 80 authentic sweet treats, cakes and desserts by Laura Zavan

Author:Laura Zavan [Zavan, Laura]
Language: eng
Format: epub, pdf
Publisher: Murdoch Books
Published: 2015-12-31T23:00:00+00:00

Pandoro is, with panettone, a classic Italian Christmas dessert. This star-shaped brioche, vanilla-scented and rich in butter, is originally from Verona. Created in the mid-19th century, it’s said to have evolved from the nadalin, the Venetian pan de oro, or even the Kugelhupf that the Austrians brought to Veneto. This ultra-decadent version, decorated like a little Christmas tree, is perfect for impressing your guests during the festive season.

30 minutes preparation time

Serves 10

3 egg yolks, at room temperature

50 g (1¾ oz) raw (demerara) sugar

40 ml (1¼ fl oz) of your choice of alcohol such as rum, dry (fine) Marsala or amaretto, or the seeds of 1 vanilla bean

250 g (9 oz) mascarpone cheese

250 ml (9 fl oz/1 cup) thin (pouring) cream, well chilled

1 artisanal pandoro, 1 kg (2 lb 4 oz)

seeds from 1 pomegranate, or 100 g (3½ oz) redcurrants

2 tablespoons icing (confectioners’) sugar, for dusting

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