5.0 from 9 votes
Cream Filled Pandoro
This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream & fresh berries.
Prep Time
20 mins
Chilling Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 12 slices
Calories: 375 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 1 Pandoro cake
- 1 Italian pastry cream recipe*
- 1 cup cream heavy, whole or whipping cream (at least 30% fat)
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar (sifted)
- ¼-½ cup fresh berries (blueberries, raspberries, blackberries)
Pastry cream recipe
Instructions
- Prepare the Pastry Cream. The pastry cream will need to chill for 2-3 hours. Once it has chilled you can start to make the Chantilly cream.
- In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form.
- Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine.
- Gently fold the remaining Chantilly cream into the pastry cream until completely combined. Fill a pastry bag with either a medium to large star or round tip with some cream.
- Using a bread knife, cut the Pandoro into into horizontal slices at least 1.5-inch/2 cm high. I cut 5 slices but we only used 4, we had to taste it! I actually found 4 layers to be perfect.
- Place the bottom slice on a large plate and add some cream filling to the middle of the star, leave the edges free. With a flat spatula spread the cream evenly in the centre, Place the 2nd layer on top so that the bottom edges show. Using the pastry bag add a dollop to each empty edge of the star underneath. Top each filled edge of the star with a fresh berry.
- Continue until the cake is finished. Place half of the remaining cream on the top of the last star add some berries, then top with the remaining cream and more berries. Refrigerate for 2-3 hours. Before serving dust with powdered sugar. Enjoy!
Cup of Yum
Notes
- A good tip is to chill the layers for at least 15 minutes before adding another layer, especially if you have a warm house.
- The Pandoro can should be stored in an airtight container in the fridge. It will keep for up to 2 days in the fridge. It’s not advised to freeze as the filling will separate.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
22mg
(7%)
Sodium
6mg
(0%)
Potassium
21mg
(1%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
293IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
14mg
(1%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.