Pandoro, Yogurt, and Nutella® Log: A Decadent Dessert for Every Occasion
This delightful dessert combines the fluffy texture of Pandoro with creamy yogurt filling and the irresistible sweetness of Nutella®. Ideal for holidays, family gatherings, or simply indulging in a treat, this dessert is sure to please everyone.
Ingredients (Serves 7)
| Ingredient | Quantity |
|---|---|
| Pandoro | 200g |
| Greek yogurt | 175g |
| Fresh liquid cream | 120g |
| Gelatin sheets | 5g |
| Acacia honey | 25g |
| Vanilla extract | ½ tsp |
| Fine salt | 1 pinch |
| Blackberries | To taste |
| Red currants | To taste |
| Chopped hazelnuts | To taste |
| Nutella® | 105g |
Instructions
-
Prepare the Gelatin
Begin by soaking the gelatin sheets in cold water for about 10 minutes to soften them. -
Whip the Yogurt Mixture
In a large mixing bowl, combine the Greek yogurt, 100g of the fresh cream, honey, and vanilla extract. Using electric beaters, mix everything together on medium speed for about 2 minutes until smooth and creamy. Set the whipped mixture aside. -
Dissolve the Gelatin
In a small saucepan, add the remaining 20g of fresh cream. Gently heat and dissolve the soaked gelatin (along with a bit of the soaking water) in the cream. Stir constantly to ensure it melts completely and is well-mixed. -
Combine Gelatin and Yogurt Cream
Pour the gelatin-cream mixture into the whipped yogurt mixture, stirring gently to combine. Set this yogurt mixture aside as it will form the filling for the dessert. -
Prepare the Pandoro Layers
Cut the Pandoro into 1 cm thick slices and remove the crusts. From these slices, cut 14 rectangles measuring approximately 5×9 cm. You’ll need 7 rectangles for the base layer and 7 for the top. -
Assemble the Log
Lightly grease a silicone mold with 7 cavities. Arrange 7 of the Pandoro rectangles in the bottom of each cavity, pressing them gently to fit. Spoon the yogurt mixture over the Pandoro, filling the cavities until they are half a centimeter from the top. Place the remaining 7 Pandoro pieces on top of the yogurt mixture, creating a sandwich. -
Freeze the Dessert
Cover the molds with a plate or a piece of plastic wrap and place them in the freezer. Freeze the dessert for a minimum of 4 hours or until fully set. -
Serve the Log
Once frozen, remove the molds from the freezer and gently un-mold the Pandoro logs. Let them rest at room temperature for about 30 minutes to soften slightly. -
Decorate and Garnish
For the final touch, use a piping bag with a star tip to add about 15g of Nutella® to the top of each log. Garnish with fresh blackberries, red currants, and a sprinkle of chopped hazelnuts for added texture and flavor.
Tips for the Perfect Pandoro, Yogurt, and Nutella® Log:
- Gelatin Tips: Ensure the gelatin dissolves completely in the cream before adding it to the yogurt mixture. If the gelatin is not properly dissolved, your dessert may not set correctly.
- Pandoro Substitution: While Pandoro adds a soft, cake-like texture, you can substitute it with a light sponge cake if you prefer.
- Serving: This dessert can be prepared in advance and stored in the freezer. Just make sure to let it thaw for about 30 minutes before serving to achieve the perfect texture.
Enjoy this divine dessert that’s as visually stunning as it is delicious! Perfect for impressing guests or treating yourself to something special.
