Pandoro Crown with Nutella®
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pandoro | 54 cm (1 loaf) |
| Nutella® | 180g |
| Red currants | q.b. (to taste) |
| Raspberries | q.b. (to taste) |
| White nougat | q.b. (to taste) |
| Fresh mint | q.b. (to taste) |
| Egg yolks | 5 |
| Sugar | 110g |
| Fresh liquid cream | 200g |
| Whole milk | 300g |
| Sparkling wine (Spumante) | 85g |
| Cornstarch (Maizena) | 40g |
| Gelatin sheets | 10g |
| Water | 50g |
| Fresh liquid cream (for whipping) | 100g |
Instructions:
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Start by preparing the pandoro crown. Begin by cutting off the first 5 cm of the pandoro loaf, which you will not use. Then, slice the remaining pandoro into 4 slices, each approximately 1.5 cm thick. Toast the slices in a non-stick pan for a few moments until golden on both sides.
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Place the first toasted slice on the bottom of a serving dish lined with a 22 cm pastry ring and parchment paper.
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For the remaining slices, arrange them around the edge to form the “points” of the crown. You should have a total of 4 pieces. If needed, you can trim the edges slightly based on the size and thickness of the pandoro slices to fit the ring perfectly.
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While the pandoro is setting, prepare the cream. Soak the gelatin sheets in cold water until they fully absorb the liquid. Meanwhile, combine the fresh cream and milk in a saucepan, stirring gently. Add the cornstarch and mix well.
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Gradually pour the hot cream and milk mixture into the saucepan while continuously stirring. Move the saucepan to the stove, and cook over low heat, stirring constantly with a whisk, until the cream thickens to a smooth consistency.
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Once you have a smooth cream, transfer it into a cold bowl that you’ve pre-chilled in the freezer for a few minutes.
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In a separate pan, heat the sparkling wine (spumante) and dissolve the softened gelatin sheets into the wine, stirring gently over low heat until completely dissolved.
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Add the gelatin-wine mixture to the cream, stirring gently to combine. Let the mixture cool for a few minutes.
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In a separate bowl, whip the remaining fresh liquid cream until soft peaks form. Be careful not to over-whip the cream.
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Pour the cream mixture into the prepared pandoro base, then place the last toasted pandoro slice on top. Gently press down to compact the layers.
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Refrigerate the dessert for at least 4 hours to allow it to set.
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Once set, remove the pandoro crown from the pastry ring and transfer it to a serving platter. Dust only the edges of the pandoro crown with powdered sugar.
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Generously spread Nutella® over the top of the crown and decorate with fresh red currants, raspberries, and crumbled white nougat. Finally, garnish with a few fresh mint leaves.
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Your Pandoro Crown with Nutella® is now ready to be enjoyed!
This indulgent dessert combines the richness of Nutella® with the festive, airy texture of pandoro. Perfect for a special occasion, it’s sure to impress your guests with both its appearance and its delightful flavors.
