Pandoro with mascarpone cheese and chocolate creams

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    • Cook Time
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Pandoro with mascarpone and chocolate creams - the ingredients

Total Cost: UK/£ 7,70*

Cost/portion: UK/£ 0,96*

Pandoro: the “Golden bread“…

Pandoro is one of the two most common Christmas puddings in Italy. The other one is panettone. It is a tall, fluffy, buttery, light and golden baked brioche bread, dusted with icing sugar. Every mouthful is like biting a cloud. Like panettone needs hours and hour of rising and kneading and rising again. Unlike panettone which has raisin and candied fruit, pandoro is simple and plain.

… that goes together well with something creamy

People love pandoro for its simplicity: it is perfect already as it is. But sometimes, say once or twice in a year… just to treat ourselves with something indulgent, we like to have it along with something creamy and both libidinously yummy and yummingly libidinous: mascarpone and chocolate creams!

This is a recipe my friend Sabrina taught me years ago and originally, it had raw egg whites and yolks whipped up and mixed together with mascarpone cheese. To make it safer for children though, I suggest to mix the eggs with sugar and to heat them before whisking. The sugar has an anti-curlding power, so the eggs can easily get up to 42°C. This will either cook them slightly and make them fluffier and more stable.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Pandoro - 1 (1kg) with its icing sugar bag in the box

  • Egg - 3 large (190-210gr)

  • Caster sugar - 100gr [part 1 of 2]

  • Caster sugar - 100gr [part 2 of 2]

  • Mascarpone cheese - 200gr

  • Dark chocolate (maximum 70% cocoa) - 70gr [part 1 of 2]

  • Dark chocolate (maximum 70% cocoa) - 50gr [part 2 of 2]

  • Fresh water (for bain marie)

  • Utensils

  • Sterilising liquid

  • One large bowl

  • Two small bowl

  • One whisk or silicone spatula

  • One wooden or silicone spatula

  • One electric whisk - or a whisk

  • One medium saucepan

  • One small pot and one medium saucepan or a bain marie set

  • One cooking probe (optional)

Instructions

  • 1.
    Separating the egg whites and whipping them up

    • Eggs - large (190 - 210gr)
    • Caster sugar - 100gr [part 1 of 2]
    • Fresh water (for bain marie)
    • One small bowl
    • One medium saucepan
    • One whisk or silicone spatula
    • One electric whisk, or hand whisk
    • One cooking probe
    • One small pot and one medium saucepan, or a bain marie set

      Before cracking the eggs, bathe them into fresh water and sterilising liquid (quantities according to product instructions). Let them rest for a couple of minutes, then take them out and dry them with a clean towel. This should eliminate any pathogen agent on the shells.
      Fill the medium saucepan for the main marie with fresh water and put it on high heat to come to the boiling point.
      Separate the eggs putting the yolks into a small bowl and the whites into another bowl or directly into the medium saucepan (step 1 - pic. A).
      Add the 100gr of sugar and whisk it together with the whites using a whisk or a spatula (step 1 - pic. B-C). Keep the thermometer at the ready and put the saucepan on a medium heat, stirring the mixture continuously. The egg whites will start thickening and foaming while gaining heat. Often check the temperature with the probe. The mixture must not overcome 40°C-42°C otherwise it will cook through completely (step 1 - pic. D).
      If you don't have a probe, simply check with your fingers: it must be warm but not hot... Let's say that it's a bearable temperature. Also, if you do not feel confident, just warming them up a little will help beating them up into a nice stable foam: it will just take a bit longer.
      Take the saucepan off the heat, move the whites into a large bowl and beat them with an electric whisk until soft pick are formed: do not overdo this otherwise it won't be easy to mix them into the mascarpone cream (step 1 - pic. E).
      Move the egg whites into a small bowl and set aside.

  • 2.
    Whisking the warm yolks with sugar

    • The 3 yolks
    • Caster sugar - 100gr [part 2 of 2]
    • One whisk or silicone spatula
    • One electric whisk, or hand whisk
    • One cooking probe

      Put the sugar into the same saucepan you have used for the egg whites.
      Add the yolks on top of the sugar (so they won’t be exposed to direct heat yet) and stir immediately (step 2 - pic. A).
      Put the saucepan on a medium heat and, as you have done before, let it come to 40°C-42°C (step 2 - pic. B). Use the probe to check the temperature and prevent them from curdling.
      Take the saucepan off the heat, move them into a large bowl and beat them with an electric whisk untill they will start “writing” (step 2 - pic. C).

  • 3.
    Melting the chocolate over a bain marie

    • Dark chocolate (maximum 70% cocoa) - 70gr [part 1 of 2]
    • The bain marie saucepans
    • One wooden or silicone spatula

      Put the chocolate into the small saucepan and melt it slowly over a bain marie. Make sure the small pot dips into the boiling water, but not too much or some water might go into the chocolate and ruin it (pic. - step 3).
      Let the chocolate melt completely stirring it now and them.

  • 4.
    Mixing the plain mascarpone cream

    • The whipped up egg yolks and sugar into the bowl
    • Mascarpone cheese - 200gr
    • The whipped up egg whites and sugar
    • One wooden or silicone spatula
    • One whisk

      First add the mascarpone cheese to the whipped up egg yolks (step 4 - pic. A), blend them evenly together stirring from the bottom to the top with large circular movements. Make sure the mixture is not lumpy.
      Add the whipped up egg whites and incorporate them using either a spatula or a whisk (step 4 - pic. B). It is essential not to deflate the egg whites while stirring: large circular movements from the bottom to the top will do the trick (step 4 - pic. C).

  • 5.
    Mixing the chocolate and mascarpone cream

    • The plain mascarpone cream
    • The melted chocolate - 70gr [part 1of 2]
    • One small bowl
    • One spatula or a whisk

      Move half of the plain mascarpone cream into a small bowl and set aside and let it chill (step 5 - pic. A).
      Gradually drizzle about 70gr warm melted chocolate into the large bowl while mixing it evenly with the mascarpone cream base (step 5 - pic. B-C). Put the small pot back on the bain marie at the ready for the next chocolate bits.
      If you do all these steps a few hour beforehand, you will need to store both creams in the fridge. The plain mascarpone cream will keep be perfectly fine, the chocolate cream with slightly harden instead. So you will need to put it over a bain marie again for a few seconds before serving and stir it to make it gain its creamy consistency.

  • 6.
    Icing the pandoro and serving the pudding (right before serving)

    • Dark chocolate (maximum 70% cocoa) - 50gr [part 2 of 2]
    • The pandoro and its icing sugar bag
    • The plain mascarpone cream
    • The chocolate and mascarpone cream

      Before serving, while the chocolate melts over a bain marie, dust the pandoro with the icing sugar that comes with the box.
      Keep the pandoro inside its plastic wrapping and put all the icing sugar on top (step 6 - pic. A).
      Close the plastic wrapping with one hand and shake the bag for a few seconds allowing the icing sugar to cover it all (step 6 - pic. B).
      Cut the pandoro in slices following its classic 8-pointed star section, then serve each portion with a generous spoonful of both sauces and drizzle the melted chocolate on top.

Instructions

  • 1.
    Separating the egg whites and whipping them up

    • Eggs - large (190 - 210gr)
    • Caster sugar - 100gr [part 1 of 2]
    • Fresh water (for bain marie)
    • One small bowl
    • One medium saucepan
    • One whisk or silicone spatula
    • One electric whisk, or hand whisk
    • One cooking probe
    • One small pot and one medium saucepan, or a bain marie set

      Before cracking the eggs, bathe them into fresh water and sterilising liquid (quantities according to product instructions). Let them rest for a couple of minutes, then take them out and dry them with a clean towel. This should eliminate any pathogen agent on the shells.
      Fill the medium saucepan for the main marie with fresh water and put it on high heat to come to the boiling point.
      Separate the eggs putting the yolks into a small bowl and the whites into another bowl or directly into the medium saucepan (step 1 - pic. A).
      Add the 100gr of sugar and whisk it together with the whites using a whisk or a spatula (step 1 - pic. B-C). Keep the thermometer at the ready and put the saucepan on a medium heat, stirring the mixture continuously. The egg whites will start thickening and foaming while gaining heat. Often check the temperature with the probe. The mixture must not overcome 40°C-42°C otherwise it will cook through completely (step 1 - pic. D).
      If you don't have a probe, simply check with your fingers: it must be warm but not hot... Let's say that it's a bearable temperature. Also, if you do not feel confident, just warming them up a little will help beating them up into a nice stable foam: it will just take a bit longer.
      Take the saucepan off the heat, move the whites into a large bowl and beat them with an electric whisk until soft pick are formed: do not overdo this otherwise it won't be easy to mix them into the mascarpone cream (step 1 - pic. E).
      Move the egg whites into a small bowl and set aside.

  • 2.
    Whisking the warm yolks with sugar

    • The 3 yolks
    • Caster sugar - 100gr [part 2 of 2]
    • One whisk or silicone spatula
    • One electric whisk, or hand whisk
    • One cooking probe

      Put the sugar into the same saucepan you have used for the egg whites.
      Add the yolks on top of the sugar (so they won’t be exposed to direct heat yet) and stir immediately (step 2 - pic. A).
      Put the saucepan on a medium heat and, as you have done before, let it come to 40°C-42°C (step 2 - pic. B). Use the probe to check the temperature and prevent them from curdling.
      Take the saucepan off the heat, move them into a large bowl and beat them with an electric whisk untill they will start “writing” (step 2 - pic. C).

  • 3.
    Melting the chocolate over a bain marie

    • Dark chocolate (maximum 70% cocoa) - 70gr [part 1 of 2]
    • The bain marie saucepans
    • One wooden or silicone spatula

      Put the chocolate into the small saucepan and melt it slowly over a bain marie. Make sure the small pot dips into the boiling water, but not too much or some water might go into the chocolate and ruin it (pic. - step 3).
      Let the chocolate melt completely stirring it now and them.

  • 4.
    Mixing the plain mascarpone cream

    • The whipped up egg yolks and sugar into the bowl
    • Mascarpone cheese - 200gr
    • The whipped up egg whites and sugar
    • One wooden or silicone spatula
    • One whisk

      First add the mascarpone cheese to the whipped up egg yolks (step 4 - pic. A), blend them evenly together stirring from the bottom to the top with large circular movements. Make sure the mixture is not lumpy.
      Add the whipped up egg whites and incorporate them using either a spatula or a whisk (step 4 - pic. B). It is essential not to deflate the egg whites while stirring: large circular movements from the bottom to the top will do the trick (step 4 - pic. C).

  • 5.
    Mixing the chocolate and mascarpone cream

    • The plain mascarpone cream
    • The melted chocolate - 70gr [part 1of 2]
    • One small bowl
    • One spatula or a whisk

      Move half of the plain mascarpone cream into a small bowl and set aside and let it chill (step 5 - pic. A).
      Gradually drizzle about 70gr warm melted chocolate into the large bowl while mixing it evenly with the mascarpone cream base (step 5 - pic. B-C). Put the small pot back on the bain marie at the ready for the next chocolate bits.
      If you do all these steps a few hour beforehand, you will need to store both creams in the fridge. The plain mascarpone cream will keep be perfectly fine, the chocolate cream with slightly harden instead. So you will need to put it over a bain marie again for a few seconds before serving and stir it to make it gain its creamy consistency.

  • 6.
    Icing the pandoro and serving the pudding (right before serving)

    • Dark chocolate (maximum 70% cocoa) - 50gr [part 2 of 2]
    • The pandoro and its icing sugar bag
    • The plain mascarpone cream
    • The chocolate and mascarpone cream

      Before serving, while the chocolate melts over a bain marie, dust the pandoro with the icing sugar that comes with the box.
      Keep the pandoro inside its plastic wrapping and put all the icing sugar on top (step 6 - pic. A).
      Close the plastic wrapping with one hand and shake the bag for a few seconds allowing the icing sugar to cover it all (step 6 - pic. B).
      Cut the pandoro in slices following its classic 8-pointed star section, then serve each portion with a generous spoonful of both sauces and drizzle the melted chocolate on top.

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