Chef: Dean Schmideg
Course: Dessert
Servings: 10-12 people
While it may be traditional to have a Christmas pudding on your table for that festive lunch or dinner, if the weather is warmer and you are looking for something a little lighter at the end of a big feast, this is the dessert to serve up and is sure to impress. The Pandoro which is similar to a Panettone but without fruit, is a traditional naturally leavened cake that dates back to the late 1800s in Verona, Italy. It is eaten over the Christmas period, often for breakfast with a coffee and also great sliced thickly and used to make an ice-cream sandwich or for French Toast or bread and butter pudding.
Ingredients
1 x Dacasto Pandoro 700g
1 x 200g tub That’s Amore Ricotta Delicata
1 x 250g tub That’s Amore Mascarpone
1 x 250ml bottle Eoss Raspberry Coulis
1 x 170g punnet Driscoll’s blueberries
1 x 125g punnet Driscoll’s blackberries
2 x 125g punnets Driscoll’s raspberries
1 heaped tablespoon vanilla bean paste or extract
Milk (if required)
3 tablespoons sifted icing sugar
Extra icing sugar for serving
Instructions
Wash the berries and leave to dry. Mix, but reserve eight raspberries to garnish.
Take the Pandoro and cut horizontally into six slices approx. 3cm in thickness and set aside.
Mix the ricotta and mascarpone together in a bowl until well combined and add the vanilla and icing sugar. The consistency should be like very lightly whipped cream and should almost slide of the spoon. If necessary add a splash or two of milk.
Take the base of the Pandoro and spread with three tablespoons of raspberry coulis and then top with three tablespoons of the ricotta mascarpone mix. Add a handful of berries and then cover with the next slice of Pandoro, being sure to turn it slightly so the points don’t line up. Follow this process with the remaining layers, using less of the coulis, cheese mix and berries as the slices get smaller.
When the cake is assembled, top with a little of the ricotta mascarpone and arrange the raspberries on top. This is best served immediately, however you can pop it in the fridge, and remove it half an hour prior to serving. Just before you take it to the table liberally sift icing sugar over it to resemble snow. Just be aware that that if it is refrigerated for an extended period, the cheese will not be as soft and the coulis will start to absorb into the cake, however it is just as delicious.
Once everyone at the table has seen the Pandoro you can split it in two for easier cutting. Any leftovers will keep for up to three days covered in the fridge.
Merry Christmas and Buon Natale!
