Sherry Almond Orange Pandoro Recipes

SHERRY, ALMOND & ORANGE PANDORO

Sherry, almond & orange pandoro image

This buttery, Italian bread really is the star of Christmas desserts. Try this light, festive dessert with whipped cream and a drizzle of chocolate

Provided by Sophie Godwin - Cookery writer

Categories Dessert

Time 15m

Number Of Ingredients 8

Ingredients

300ml double cream
250g mascarpone
4 tbsp Pedro Ximénez sherry
1 large orange , zested
2 tbsp icing sugar , plus extra for dusting
1 pandoro
50g almonds , toasted and roughly chopped
edible gold leaf (optional)

Steps:

In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/ 4 of the zest and the icing sugar until the mixture is floppy and just holds its shape.
Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree.
Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.

Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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