Pandoro Charlotte

Pandoro Charlotte is a delightful and show-stopping dessert, perfect for holiday gatherings. This no-bake treat transforms classic pandoro into a festive centrepiece with layers of vanilla cream made firmer by a touch of gelatine, topped with a dusting of cocoa and swirls of whipped cream. A red ribbon not only adds a seasonal touch but also helps the dessert hold its shape. This Pandoro Charlotte can be prepared ahead and stored in the fridge, making it a convenient and elegant dessert option for any celebration.

Ingredients (Serves 8-10)

• 1 whole pandoro
• 300 ml milk
• 2 eggs
• 2 tbsp sugar
• 1 tbsp flour
• ½ vanilla bean
• 250 g mascarpone cheese
• 200 ml fresh cream
• 15 g gelatin sheets
• Unsweetened cocoa powder, for dusting

Method

1. Prepare the Cream: Pour the milk into a saucepan and add the vanilla bean. Heat until it reaches a gentle boil, then set aside.
2. In a separate bowl, beat the eggs with the sugar until light and fluffy, then add the flour, mixing well.
3. Soak the gelatin in cold water until softened. Squeeze out excess water and add the gelatin to the warm milk, stirring to dissolve completely.
4. Pour the warm milk into the egg mixture, stirring well, and return the mixture to the stove. Cook over medium heat, stirring continuously until it thickens. Transfer the cream to a bowl and let it cool.
5. Prepare the Pandoro Base: Cut the pandoro into slices about 1.5 cm thick. Place a 23 cm springform ring on a serving plate and arrange one slice at the bottom.
6. Cut the remaining slices into quarters and place them vertically along the sides of the mold.
7. Combine and Layer the Cream: Once the cream is cool, gently fold in the mascarpone. Whip half of the fresh cream and fold it into the mascarpone mixture, keeping the other half aside for decoration.
8. Pour the cream mixture into the prepared pandoro mold, leveling the top with a spatula. Place in the fridge to set for at least 2 hours.
9. Finish and Decorate: Just before serving, dust the top of the charlotte with cocoa powder and pipe the remaining whipped cream in small swirls for a festive touch.
10. Remove the ring mold and tie a decorative ribbon around the charlotte for added flair and stability.
11. Slice and enjoy this festive, creamy dessert.

Storage

Store the Pandoro Charlotte in the fridge for up to 2 days, well-wrapped in plastic wrap, or freeze it for longer storage. Allow it to thaw in the fridge before serving.