Pandoro Christmas Tree Cake (Italian Christmas Cake)
User Reviews
5
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Description
This Pandoro Christmas Tree Cake uses a large pandoro sliced vertically into five layers. A creamy filling of mascarpone mixed with vin santo, powdered sugar, finely chopped white chocolate, and pistachios is spread evenly across each layer. Fresh red currants are scattered on the layers adding tartness and bursts of color.
The slices are assembled offset to mimic the shape of a Christmas tree, enhancing the festive presentation. The cake is finished with a dusting of powdered sugar and garnished with additional pistachios and red currants, balancing sweetness, crunch, and bright fruitiness.
The technique highlights the soft, rich crumb of the pandoro paired with the smooth, sweet mascarpone filling and crunchy nuts. Variations can include using panettone instead or substituting pistachios and red currants with other nuts and fruits without losing the layered structure.
Use a serrated knife to slice the pandoro cleanly without crushing.Pistachios add color but can be swapped for other nuts if preferred.White chocolate may be substituted with milk or dark chocolate based on taste.Wrap leftover cake tightly in plastic wrap and foil before freezing.Panettone can be used instead, though the Christmas tree effect may be less distinct.Fresh pomegranate can replace red currants as a garnish.
Ingredients
- 1 large pandoro cake
- 2 cups mascarpone (17.5 oz/500g)
- 1 fl oz vin santo or liqueur of choice (30ml)
- 1/2 cup powdered sugar 70g, icing sugar plus 1 tbsp for dusting
- 1/4 cup pistachio 25g, plus a few extra to decorate
- 1/2 cup white chocolate finely chopped (50g)
- 1/2 cup red currants plus extra for decoration (3.5 oz/100g, or pomegranate
Instructions
- Put the mascarpone in a large mixing bowl with the vin santo and powdered sugar and whisk together for 1 minute. Add the chopped white chocolate and pistachios and stir through, set aside.
- Cut the pandoro in five slices from bottom to top. Spread each layer evenly with the mascarpone mixture making sure to scatter a few red currents on each layer.
- Lay each slice of pandoro on top of each other so the points don't match to resemble a Christmas tree as you are layering the mascarpone mixture.
- Top with a dusting of powdered sugar and some more red currents and pistachios.
Notes
- Cut the pandoro carefully with a serrated knife for clean layers.
- Pistachios provide festive color but alternatives work as well.
- You can swap white chocolate for milk or dark chocolate.
- Wrap leftover cake well before freezing to preserve freshness.
- Panettone can substitute pandoro though the tree shape may vary.
- Red currants can be replaced with fresh pomegranate seeds for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 39mg | 13% |
| Sodium | 26mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
