Italian
Pandoro Roll
by Giallozafferano · 2.9M subscribers on YouTube
A delicious and easy Pandoro roll, perfect for Christmas holidays. It's prepared with a creamy ricotta and chocolate chip filling, coated with pandoro crumbs and chestnut cream.
- Difficulty
- easy
Ingredients
10 items- 600 gPandoro
- 250 gRicotta Galbani Santa Lucia
- 100 gFresh Liquid Cream
- 100 gPowdered Sugar
- 25 gDark Chocolate Drops
- GelatinDissolved in hot cream
- Chestnut CreamOr your favorite jam
- Whipped CreamFor decoration
- CurrantsFor decoration
- RosemaryFor decoration
Method
- Slice the pandoro, remove the crust and set aside.
- Arrange the slices on plastic wrap, slightly overlapping, and flatten with a rolling pin.
- In a bowl, mix ricotta, icing sugar, and fresh cream with electric beaters.
- Add dark chocolate chips.
- Dissolve gelatin in hot cream, let cool, then add to the ricotta mixture and refrigerate until firm.
- Spread the cream over the pandoro slices and roll up tightly.
- Form a log and refrigerate for at least one hour.
- Blend the reserved pandoro crusts into a powder.
- Brush the roll with chestnut cream (or your favorite jam) and coat with pandoro powder.
- Trim the ends and decorate with whipped cream dollops, currants, and rosemary.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
