Pandoro Farcito (Stuffed Pandoro) – A Decadent Christmas Dessert
Pandoro farcito is a luxurious, festive dessert perfect for Christmas or any holiday gathering. This Italian classic features a soft, fluffy Pandoro cake filled with a rich, velvety custard cream, topped with fresh berries and a dusting of powdered sugar. The process may seem elaborate, but the final result is an irresistibly beautiful and indulgent treat that will impress your guests.
Servings: 10
Category: Desserts
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 2 hours (including chilling time)
Ingredients
| Ingredient | Quantity |
|---|---|
| Pandoro (Italian Christmas cake) | 1 kg (approx. 2.2 lbs) |
| Ribes (Red currants) | 30 g (fresh) |
| Mirtilli (Blueberries) | 30 g (fresh) |
| Whole milk | 250 g (1 cup) |
| Heavy cream (liquid) | 180 g (¾ cup) |
| Egg yolks | 3 |
| Granulated sugar | 75 g (⅓ cup) |
| Powdered sugar | 20 g (1 tbsp) |
| Vanilla bean | ½ pod |
| Cornstarch (Maizena) | 25 g (2 tbsp) |
Instructions
Step 1: Prepare the Custard Cream (Crema Pasticcera)
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Heat the Milk: Begin by heating the whole milk in a medium saucepan over low heat. Add the vanilla bean pod and scrape the seeds inside, placing them in the milk as well. Stir occasionally to prevent the milk from scorching.
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Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and smooth.
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Combine Milk and Egg Mixture: Once the milk has warmed up (but not boiling), remove the vanilla bean pod and slowly pour the warm milk into the egg-sugar mixture, a little at a time, whisking constantly to avoid curdling.
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Cook the Custard: Transfer the mixture back into the saucepan and cook over low heat. Stir continuously with a wooden spoon or whisk until the custard thickens to a creamy consistency. This should take about 8-10 minutes. Be patient and don’t rush this process to ensure the custard is silky smooth.
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Cool the Custard: Once the custard has thickened, transfer it to a bowl. Cover the surface of the custard with plastic wrap (this prevents a skin from forming) and let it cool completely at room temperature, then place it in the fridge to chill for at least 1 hour.
Step 2: Whip the Heavy Cream
- Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer or use a hand mixer. Whisk on high speed until soft peaks form, which usually takes about 2-3 minutes. You can also use a spatula to fold in the whipped cream if using a manual method.
Step 3: Prepare the Diplomatic Cream
- Combine Custard and Whipped Cream: Once the custard has cooled, gradually add the whipped cream into the custard, folding gently with a spatula or whisk to combine. The goal is to keep the mixture airy and light. This creamy mixture is known as crema diplomatica, a rich, mousse-like filling that will be used to stuff the Pandoro.
Step 4: Assemble the Pandoro
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Slice the Pandoro: Take your Pandoro and carefully slice it horizontally into about 13-14 thick slices (each slice should be about 2 cm thick). Lay the slices out on a large serving platter, ready to be stacked.
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Fill and Stack the Slices: Begin with the first slice of Pandoro on your platter. Pipe or spoon a generous amount of the crema diplomatica onto the center of the slice. Spread it evenly to cover the surface. Add the next slice of Pandoro on top, slightly askew so that the tips of the slice are visible, creating a staggered effect. Continue layering the slices with more crema diplomatica in between each one.
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Final Decoration: After stacking all the Pandoro slices, use the remaining crema diplomatica to pipe small swirls of cream on top of the cake. This will be the base for your decoration. Garnish the cream swirls with fresh berries, placing red currants and blueberries on top. If desired, dust the entire cake with a light sprinkle of powdered sugar to give it a snowy, festive look.
Step 5: Chill and Serve
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Chill Before Serving: Once fully assembled, let the Pandoro farcito rest in the fridge for at least 1 hour to allow the flavors to meld together and the cream to firm up slightly.
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Serve: When ready to serve, slice carefully and arrange the pieces on dessert plates. The Pandoro will reveal its stunning layers of fluffy cake and creamy filling. This dessert pairs beautifully with a cup of coffee or a glass of dessert wine.
Tips and Variations
- Fruit Options: While this recipe calls for red currants and blueberries, feel free to use other fresh fruits such as raspberries, strawberries, or even candied orange peel for a twist.
- Filling Variations: If you prefer a more decadent filling, you can replace part of the whipped cream with mascarpone cheese for a richer, slightly tangy cream.
- Pandoro Substitution: If you can’t find Pandoro, you can substitute with a good-quality brioche or sponge cake. However, Pandoro’s soft, airy texture is ideal for this recipe, so try to stick with it if possible.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 6 g |
| Carbohydrates | 53 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Cholesterol | 130 mg |
| Sodium | 30 mg |
| Fiber | 1 g |
| Sugars | 38 g |
| Vitamin A | 15% DV |
| Vitamin C | 6% DV |
| Calcium | 6% DV |
| Iron | 4% DV |
Final Thoughts
Pandoro farcito is more than just a dessert—it’s an experience. The combination of rich, creamy filling and fluffy, sweet Pandoro makes each bite melt in your mouth. Whether you’re preparing this for a Christmas dinner or a special family celebration, it will undoubtedly steal the spotlight. This dessert is as beautiful as it is delicious, with its vibrant fruit garnish and creamy layers.
Serve with a side of laughter and good company, and you’ll have a memorable holiday treat that everyone will rave about. Happy baking!
