Pandoro Christmas Tree Cake
A delicious no bake dessert for Christmas that is spectacular to look at and tasty to eat. Using the Italian Christmas cake Pandoro and Ricotta and Mascarpone this cake is sure to please everyone!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 35.2 ounce Pandoro (1kg) (see notes)
- 11/2 cup (375 grams) smooth ricotta
- 1 cup (250 grams) mascarpone
- 2/3 cup (100 grams) bittersweet (dark) chocolate ( finely chopped)
- 3/4 cup powdered (icing) sugar
- 1 tbsp candied orange peel (finely chopped)
- 1 tsp ground cinnamon
- 4 tbsp amaretto liqueur (approx)
- 1/2 cup (60 grams) roasted almonds (finely chopped)
- candied cherries, berries and pistachio nuts (or your choice to decorate )
- powdered (icing) sugar to dust
Instructions
- 1
To prepare the filling, combine ricotta, mascarpone, powdered sugar, dark chocolate, orange peel and cinnamon in a medium bowl until well mixed.
- 2
Pour amaretto into a small bowl.
- 3
Remove Pandoro from packaging and slice horizontally into 6 even slices being careful to keep the slices in order.
- 4
On a serving platter begin assembling by place the bottom and largest slice. Drizzle or brush some of the Amaretto over the cut surface of the Pandoro.
- 5
Spread on some of the prepared filling. Sprinkle with finely chopped almonds.
- 6
Place the next largest slice over the filling and nuts so that the points of the stars are staggered to create the effect of the Christmas tree.
- 7
Continue with the Amaretto, filling and nuts and repeat alternating the slices until the Christmas tree is complete. Be sure to leave about 1/2 to 3/4 cup of filling to decorate.
- 8
Using the leftover filling, either pipe or spoon blobs on the end of each tree "branch".
- 9
Decorate the "branches" with candied cherries, blueberries and silver balls.
- 10
Dust with powdered sugar before serving.