Mascarpone-filled pandoro is a Christmas dessert finished with icing sugar, green sprinkles and a small Nativity decoration.
For the decoration, see the three-piece sugar Nativity scene in the Tutto Pasticceria catalogue. Always check current availability, ingredients, allergens, dimensions and edibility on the product page and label before use.
Mascarpone-filled pandoro with a sugar Nativity scene
Completeness note: the historical recipe below refers to egg whites and yolks but does not state how many eggs are required. We do not infer or invent that quantity: compare a complete, reliable version of the recipe before making it.
Safety note: the cream is not cooked. For recipes served raw or undercooked, FDA guidance recommends treated shell eggs or pasteurized egg products. Keep the cream and dessert refrigerated and prevent cross-contamination.
Timing note: the “5 minutes” in the historical heading is not the total preparation time. The 10 minutes shown in the original recipe card also remain an unverified historical value: cutting, filling, decorating and safe handling take additional time.
- 500 gr Mascarpone
- 6 tablespoons of sugar
- Coffee slightly sugary
- icing sugar
- Green sugars
- Sugar pickup available on our shop.
- First, prepare mascarpone cream.
- Mount the whites with a pinch of salt and set aside.
- Mount the reds with sugar, add the mascarpone and finally the whites from the bottom upwards.
- Cut the pandoro by leaving the first star aside, then dig it inside.
- With the layers of cream created, you will get a base that you will bathe with coffee.
- Start filling with mascarpone cream.
- Continue to the last layer.
- Decorate with the crib and green sugars, a little bit of icing sugar for theuntil stiff and the Pandoro stuffed with crib is ready.
For the video recipe of the Pandoro step by step with Presepe, visit our YouTube channel.
